We cooked all food - breakfast, lunch, and dinner in Sognefjell. You get hungry when you train hard and your body needs a lot of nutritious food. Above all, you want to have it as soon as possible after training and there is no time (or energy) for making fancy meals. So for lunch and dinner some of the days I made a super-good, super-easy and super-healthy vegan lentil stew. Here is the recipe!
Ingredients:
2 cups coconut milk (around 400 ml, 1 burk)
1 1/2 cup red lentils (around 2-3 dl)
2 cups tomato pulp (around 400 grams, 1 burk)
2-3 carrots
6 tbsp lemon juice
2 tbsp lemon pepper or black pepper
1 tsp salt
2 tbsp oregano and thyme (if you have it at home)
Instructions
Peel and cut the carrots in small slices. Add the coconut milk into a saucepan and add carrots, lentils, lemon juice, salt, and pepper. Let it boil for about 5-10 minutes and then add tomato pulp and let it boil for further 10-20 minutes (until stew has reached the desire texture). Taste it and add more salt, pepper, and/or lemon juice if needed. Serve it with whatever you want, I served it with fish (trout), a boiled egg, hummus, rye bread and a salad.
Ingredients:
2 cups coconut milk (around 400 ml, 1 burk)
1 1/2 cup red lentils (around 2-3 dl)
2 cups tomato pulp (around 400 grams, 1 burk)
2-3 carrots
6 tbsp lemon juice
2 tbsp lemon pepper or black pepper
1 tsp salt
2 tbsp oregano and thyme (if you have it at home)
Instructions
Peel and cut the carrots in small slices. Add the coconut milk into a saucepan and add carrots, lentils, lemon juice, salt, and pepper. Let it boil for about 5-10 minutes and then add tomato pulp and let it boil for further 10-20 minutes (until stew has reached the desire texture). Taste it and add more salt, pepper, and/or lemon juice if needed. Serve it with whatever you want, I served it with fish (trout), a boiled egg, hummus, rye bread and a salad.
