I can’t believe that I haven’t shared this recipe with you before. As lentils, in all colors, have become part of my weekly staple, I try every time to get the best of its flavor by combining them with all sorts of natural ingredients. For instance, this time I did a pretty good job (in my humble opinion, of course) by mixing the red lentil stew with low-fat yoghurt.

If you are a strict vegan who doesn’t use any kind of yoghurt alternative on a regular basis, go ahead and combine the red lentil stew with avocado – oh my gosh – it’s one of the best creamy-buttery paste I have ever tried! If you haven’t tried it yet, please go for it – it’s a real keeper!!! I posted the Lentil and Avocado Paste recipe some months ago on my friend’s blog – The Power Within Women if you want to check it out.

Ah, before I forget, it keeps in the fridge very well for 2 days.

As this legume has the two most important qualities for me – high in protein and fiber and low in calories, I use it especially in the summer quiet often in salads, rice, couscous, on crackers and so on. I promise to share them all with you in the long run, meanwhile just hang in there.

However, if you haven’t yet given it a chance for any reasons, you should know that adding lentils to your diet offers a range of various HEALTH BENEFITS, for instance from helping you control weight to promoting heart health.

Lentils help to reduce blood cholesterol due to its high levels of soluble fiber. We all know that by lowering your cholesterol levels, the risk of heart disease and strokes reduces drastically. Lentils are also a great source of iron – the key to energy production and metabolism. I could go even further and remind you girls that once a month we are at risk of iron deficiency. So boosting iron stores with lentils is a very good idea.

Another good reason why you should introduce this legume in your diet is its cheap price. If your grocery bills are getting out of hand – oh common, let’s be honest, eating high quality meat with every meal is pretty expensive, therefore the lentils are a great healthy and cheap source of protein.

Having said all that, I shall now get back to my recipe from today – Couscous with lentil and yoghurt paste. If you are not a big couscous lover, then you can simply serve it on multi-grain crackers or fitness bread as a nutritious snack, high in protein and vitamin B. The lentil paste with yoghurt cant also be refrigerated up to 2 days.

So here I go with one of the quickest healthy recipes ever. That’s right, you only need approximately 10 minutes to get it done.

Once again, here is the Lentil and Avocado Paste recipe on my friend’s blog – The Power Within Women.





5.0 from 1 reviews Print Couscous with Lentil and Yoghurt Paste Author: Cook it fit Prep time: 2 mins Cook time: 10 mins Total time: 12 mins Serves: 2 Ingredients 100 g red lentil stew, requires no soaking beforehand

200 g of couscous

2 tablespoons of Greek yoghurt

½ cucumber, thinly sliced

fresh chives, roughly chopped

sea salt and pepper Instructions In a small saucepan bring water to a boil and let the red lentils cook for about 10 minutes, or until al dente. The proportion is 3:1 (3 parts of water for 1 part of lentils). Then in a second medium saucepan stir couscous into boiling water and return water to a boil. Cover and remove the saucepan from heat. Let it stand a couple of minutes and then stir it with a fork. Set aside to cool. The proportion is 1:1 (1 parts of water for 1 part of couscous). Once the lentil stew is done, transfer it to a bowl, in which you add the yoghurt and mix them thoroughly with a stab mixer until the paste is smooth. Notes Serve the lentil yoghurt paste on couscous (or brown rice, multi-grain bread or crackers) and garnish it with thin slices of cucumbers. Sprinkle it with fresh chives or another herb of your choice.



MAKE IT VEGAN: Skip the Greek yoghurt.



It keeps in the fridge very well for 2 days.



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