Forty days without meat: day 21


  • Orange juice
  • Musli with milk


  • Sammiches


  • Lentils with carrots & tomato, brown rice


  • Mandarins
  • Banana
  • Speculoos & tea

Bonus recipe:

Lentils with carrots & tomatoes


  • 250 gr green lentils
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 big carrots, chopped
  • 1 (500 gr) tetrapack tomato pieces
  • Olive oil
  • Salt & pepper
  • 2 tsp smoked paprika powder
  • 1 laurel leaf

Make it:

  1. Put lentils in a pot, cover with about 3 times their volume of water, add 1 tsp salt and laurel leaf. Bring to a boil, lower to simmering and let cook for 25-30 mins or until lentils are tender. Lentils will have absorbed most of the liquid.
  2. In a pan, heat about 1 tbsp of oil. Add onion and garlic and cook until golden, then add carrots and cook for about 5 minutes more, until carrot starts to turn golden.
  3. Add carrot onion mixture to the lentils. Add tomato pieces and a bit of water if needed. Add paprika powder and stir through. Bring to a very slow simmer for about 10 to 15 minutes, stirring from time to time to avoid it sticking to the bottom.
  4. Serve hot with brown rice.

Servings: 4 portions. (yay for leftovers!)

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