Soy-Lentil Veggie Skillet

Why this?
This Soy-Lentil Veggie Skillet is a hearty, nutritious vegetarian lunch option that is perfect for those following a Keto diet. The combination of protein-rich soya chunks and fiber-filled lentils with a variety of colorful bell peppers and carrots makes this dish not only visually appealing but also packed with essential nutrients. It's a simple, one-pan meal that ensures a satisfying and balanced lunch.

Ingredients:

1 cup soya chunks

1 cup lentils, rinsed

2 cups tomato sauce

1 cup mixed bell peppers (green, red, yellow), diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup carrots, diced

2 tablespoons olive oil

Salt and pepper to taste

2 cups water

Preparation Steps:

Soak the soya chunks in hot water for 20 minutes, then drain and squeeze out excess water.
Heat olive oil in a large skillet over medium heat. Add the diced carrots and bell peppers, sautéing until they start to soften, about 5 minutes.
Stir in the garlic powder and onion powder, cooking for another minute until fragrant.
Add the lentils, tomato sauce, and water to the skillet. Bring to a simmer.
Reduce heat and simmer covered for 25 minutes, or until the lentils are tender.
Add the drained soya chunks to the skillet, stir well, and cook for an additional 5 minutes, allowing the flavors to blend.
Season with salt and pepper to taste. Serve hot.

Cooking Time: 50 minutes

Diet Types: Vegetarian, Keto

Serving Size: 1 cup

Servings: 6

Nutritional Facts Per Serving:

Calories: 280

Total Fats: 8g

Sodium: 300mg

Dietary Fiber: 10g

Total Sugars: 6g

Proteins: 20g

Calcium: 50mg