Blog Meal Plan Mushroom stew with lentils and salad Mushroom stew with lentils and salad

Mushroom stew with lentils and salad

40 min Diabetes type 2 Lunch Gluten freeHigh proteinLactose free

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 5 ml (1 tsp)
  • Zucchini - 50 g
  • Lemon juice - 15 g (1 tbsp)
  • Salt and pepper - 0.6 g (2 pinch)
  • Tomato - 100 g
  • Mushroom - 100 g
  • Carrot - 50 g
  • Parmesan cheese - 20 g
  • Lemon zest - 5 g (0.5 tsp)
  • Lentils - 50 g
  • Herbs - 35 g
  • Pumpkin seeds - 10 g

How to make:

  1. For the stew: soak the lentils and boil until soft
  2. Cut the mushrooms into slices and the carrots into half-moon slices. Simmer in a skillet with the lid on for 3–4 minutes. Add the tomato and herbs, simmer for another 5 minutes
  3. Add the lentils, stir and sprinkle with grated parmesan
  4. For the salad: cut the zucchini into 0.5 cm thick slices or bake in the oven or on an electric grill until ready
  5. While the zucchini is baking, halve the cherry tomatoes, chop the mint and parsley
  6. Mix the lemon juice, zest, salt, and pepper. Pour over the salad

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