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High-fiber plant protein stew
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
90
KCAL / 100G
Carbs
14.2g
· 62%
Protein
4.8g
· 21%
Fat
1.8g
· 17%
Fiber
4.8g
Vitamins
Vitamin A
260µg · 29% DV
Folate
70µg · 18% DV
B1
0.12mg · 10% DV
B6
0.12mg · 7% DV
Minerals
Phosphorus
85mg · 12% DV
Iron
2mg · 11% DV
Zinc
1mg · 9% DV
Sodium
180mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.22g
MONOUNSATURATED
0.85g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
Start cooking the lentils and carrots first, then add the zucchini during the last 10–15 minutes. Avoid excessive stirring so the zucchini pieces hold their shape.
Older lentils, too little cooking time, or adding acidic ingredients too early can delay softening. Add tomatoes, lemon juice, or vinegar after the lentils are mostly tender.
It often does, because the vegetables and seasonings have more time to blend. The lentils may absorb some liquid during storage, so add a small splash of water when reheating if needed.
Cool it and refrigerate it in a sealed container within two hours of cooking, then eat it within 3–4 days. Reheat only the portion you plan to serve whenever possible.
Yes, freeze it in individual portions and use it within 2–3 months for best quality. The zucchini may have a softer texture after thawing, but the stew remains suitable to eat when stored safely.
A lemony salad or yogurt-based side adds freshness to the stew. For a more substantial meal, serve it with bulgur, whole-grain bread, or rice.
Add lemon juice near the end of cooking or at the table for a brighter flavor. Adding it late also avoids slowing the softening of the lentils.
Lentils can cause gas or bloating in some people, especially if legumes are not eaten regularly. Rinsing lentils well, eating slowly, and building up portions gradually may help.
As a main meal, it can work well about two to three hours before exercise. After training, pairing it with yogurt or another protein-rich food can make the meal more supportive of recovery.
No, but prolonged high heat can reduce some heat-sensitive vitamins. Cooking only until tender and keeping the cooking liquid in the dish helps limit nutrient losses.
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Nutrition data compiled from USDA FoodData Central and scientific sources.