Entree Recipes > Lentil and Vegetable Stew

Ingredients

1. 250 g. brown lentils (soak overnight if necessary)
2. 400 g. potatoes, peeled, coarsely diced
3. 250 g. zucchini, sliced or cubed
4. 250 g. leeks, trimmed and sliced
5. 150 g. celery, sliced
6. 100 g. onion, finely chopped
7. 2 tbsp. CapTri®
8. 3 tbsp. sunflower oil
9. 2 cloves garlic, crushed
10. 2 tbsp. finely chopped parsley
11. juice of 2 lemons
12. salt and pepper to taste

Soak lentils 30 minutes and drain. Simmer in a large pan with 2 ½ cups water for 45 minutes to one hour and 15 minutes or until nearly soft. Add potatoes and cook 10 minutes. Add zucchini, leeks and celery season to taste with salt and pepper, cook 10 more minutes. (Only a little liquid should remain.)

Sauté onion in oil mixture until soft and lightly brown. Add to vegetables and stir in parsley and lemon juice. Simmer a few minutes and adjust seasoning. Serves six.

Entree Recipes > Buffaloaf

Ingredients

1. 686 g. (1.5 lbs.) 100% lean buffalo meat
2. 100 g. egg whites
3. 50 g. chopped parsley
4. 50 g. grated carrots
5. 50 g. minced onion
6. 50 g. ketchup
7. 25 g. oats
8. 4 tbsp. CapTri®
9. add garlic and oregano to taste

Parrillo Newsletter > 9.29

Manual

Welcome to our Weekly Edition – September 29

1. Healthy Recipe: Mock Pumpkin Pudding (Made with Sweet Potatoes)
2. Don’t Forget To Check Out The Parrillo Recipe Video Series
3. Mold More Muscularity
4. Article of the Week: Rest, Recovery & GH

Read more