About the Recipe
This Quick Lentils with Okra and Sauerkraut is a nourishing, plant-based meal that comes together in under 30 minutes. Green or brown lentils are simmered with okra for texture and lightly seasoned with black pepper, then finished with tangy sauerkraut for a probiotic-rich, flavorful touch. Naturally vegan, gluten-free, and full of protein and fiber, it’s a comforting, wholesome dish that’s perfect for weeknight dinners or meal prep.
Ingredients
1 cup dry lentils (green or brown), rinsed
2 cups low-sodium vegetable broth or water
1 (16 oz) bag frozen cut okra
1/2 to 1 cup sauerkraut (adjust to taste)
Freshly ground black pepper, to taste
Optional: 1 small onion, finely chopped, or 1–2 cloves garlic, minced
Preparation
Cook the lentils: In a medium pot, combine rinsed lentils and broth (or water). Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender. Drain excess liquid if necessary.
Cook the okra: Place frozen okra in a microwave-safe dish with a little water and steam in the microwave for about 7 minutes, until tender.
Combine ingredients: In a large bowl, mix the cooked lentils, steamed okra, and sauerkraut.
Optional: If using onion and garlic, sauté them lightly before adding.
Season: Sprinkle freshly ground black pepper to taste and mix well.
Serve: Enjoy warm or at room temperature as a quick, gut-friendly meal or side dish.
Notes:
This dish is naturally vegan, whole-food, and oil-free.
Quick and easy, perfect for busy days.
Optional additions: a squeeze of lemon juice or fresh herbs for extra brightness.
No animals were harmed during the creation of this recipe!
