Ultrarunner’s stew: fuel chilly runs with this tasty, protein-packed dish
Ultrarunner Emelie Forsberg's lentil stew packs a nutritious punch (and it smells incredible)
Norway-based ultrarunner Emilie Forsberg doesn’t just train to run fast: she grows and creates the food she shares with her partner (ultra star Kilian Jornet) and their two daughters. In Forsberg’s book, Sky Runner, she shares, “I love eating good food that gives me the energy I need.” While Forsberg and Jornet follow a vegan diet, this recipe is easily adaptable to suit any dietary preferences. In my household, we have added diced chicken breast with great success–but the lentils give you a great protein boost with or without any additions.
Lentil Stew (4-6 servings)
Ingredients
1 1/4 cup red lentils
1-2 Tbsp oil
1 onion
1 potato
1/2 zucchini
1 3/4 cups coconut milk
1 tsp turmeric
1 tsp chili powder
1/2 bell pepper
salt
Directions
Cook the lentils for half the recommended time.
Heat the oil in a saucepan. Chop the onion, carrot, potato and zucchini. Fry the vegetables for a few minutes; stop before they have turned more brightly coloured. Add the coconut milk and spices.
Chop the bell pepper, and add the chopped bell pepper and lentils to the saucepan. Cook until the lentils are soft.
Forsberg suggests serving with wheat berries or rice: we can also recommend this stew alone or on a bed of mixed greens. I throw in handfuls of baby spinach when the stew is almost done, and enjoy it with a crusty loaf of whole wheat or sourdough bread.
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