Here is a recipe that is easy and healthy! It is vegan, low fat, high in plant based protein and chlorophyl (see the benefits of chlorophyl here). This recipe is so pleasing to the palate, I think I could eat it every day. It consists of only seven ingredients, including salt! Try experimenting with additional ingredients to add some new flavors and textures, for example, kale or roasted hazel nuts. I found the basis for this recipe in the book “Thrive Foods” by Brendan Brazier. I simply adapted the recipe a little by adding onions and substituting kale for the spinach.
(Makes about 4 – 1 cup servings)
Ingredients
1 tbsp Coconut Oil
3-5 cloves chopped garlic
1/2 lemon
1/2 onion – diced
3-4 C Chicken Broth or vegetable broth
1 C Red Lentils – well rinsed
3 C spinach or de-spined kale
Salt and/or pepper to taste
**Makes about 4 servings
Directions:
- Add coconut oil to Dutch oven or similar high sided saute pan and place over medium to low heat.
- Add onions and saute for about 2-4 minutes or until it begins to brown
- Add garlic and saute for 2-4 minutes
- Add 2 cups of vegetable or chicken broth and add lentils – bring to boil
- Back off temperature and simmer without lid for between 30 – 40 minutes, adding broth as it cooks to maintain moisture and broth base. Cook until lentils are tender
- Add spinach and mix as you simmer for 2-4 minutes until it is wilted and mixed into lentils
- Remove from heat and squeeze lemon over the top, add salt, mix and serve
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