No-Fuss Vida
Stew

Start Here…ideal for first-timers and effortless everyday cooking.

Easy, reliable, no overthinking.

Before you cook

5' Prep Time
25-30' Cook Time
4 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET VIDA
A bowl of No-Fuss Vida Mix stew

Ingredients:

  1. 1-2 TbSp Oil / Butter / Ghee
  2. 1 Medium/large Tomato, plus ½–1 cup vegetables (green beans, peas, finely chopped carrots)
  3. Water

1. Sauté the Base

Heat your favorite oil, butter, or ghee in a deep pot. Add one chopped medium or large tomato and cook until soft and mushy. Optionally, stir in ½ to 1 cup of vegetables—green beans, peas, or finely chopped carrots work especially well.

2. Build the Flavor

Pour the pack contents into the tomato mixture. Sauté for 2–3 minutes on medium heat, allowing the spices to bloom.

3. Add Water & Cook

See chart below for water. Start with the lower end of the suggested water amount and add more if needed. Cover and cook (medium-high heat works well) until the lentils are soft & well-blended.

Cooking Method Minutes Water
Lidded Pot/ Sauce Pan 25-30 6-9 Cups
Pressure/rice cooker, Instant Pot 10-12 5-7 Cups

Optionally, garnish w/ lime juice or butter.

Quinoa & Lentil
Pot Pie with Lamb

Not your first rodeo? Want more from your pack? This one’s for you.

Built for those who know their way around the kitchen.

Before you cook

15' Prep Time
60' Cook Time
4-6 Number of meals
Refrigerate after cooking. Freezer-friendly.
GET VIDA
A serving of Vida Mix quinoa and lentil pot pie with lamb

Ingredients:

  1. 1 pound ground lamb
  2. 1 tablespoon olive oil
  3. 1 small onion, diced
  4. 2 cloves garlic, minced
  5. 1 tablespoon tomato paste
  6. 1 cup Vida Mix
  7. 3–4 cups broth
  8. 1 cup peas or diced carrots
  9. Salt and black pepper
  10. 1 sheet puff pastry

Baking Dish

  1. 9-inch deep-dish pie plate or 8x8-inch baking dish

1.Heat oven to 400°F with an oven rack in the center position.

2.Heat oil in a wide skillet over medium-high heat. Add the ground lamb and onion. Cook, stirring occasionally, until the lamb is browned and cooked through, about 6 to 8 minutes. Add garlic and tomato paste and cook for 60 seconds.

3.Stir in Vida Mix and toast 2–3 minutes, stirring, until fragrant. Add broth, and vegetables. Simmer 30–35 minutes until lentils are tender and mixture is thick and spoonable. Season well.

4.Transfer filling to baking dish. Top with puff pastry, trimming edges and cutting vents.

5.Bake 25–30 minutes until pastry is puffed and deeply golden. Rest 10 minutes before serving.