Let’s talk about how our social distancing days are going. I’ll go first: between taking loads of online courses, doing some workouts, and going crazy, I’ve been doing an obscene amount of cooking: breakfast, lunch, dinner, and every meal in between, which means snacking every other hour.
Going out of the house means a quick run to the grocery store, but unlike most people out there we have not been stocking up on food over here. We buy only what we need for the week. Yesterday I made lunch using only what I had on hand, and the result was a delicious veggie stew, that was super easy to make.
Here are the ingredients I used:
You can make your own version, but basically the steps are: heat olive oil over medium heat and sauté onions and garlic until fragrant. For each ingredient you add make sure to season with a bit of salt. Add mushrooms, butternut squash, chickpeas, and paprika and mix. Add fire-roasted tomatoes and red lentils and top with water. Simmer for about 45 minutes. Top with Greek yogurt and sprinkle with cilantro and enjoy!