I LOVE LENTILS! This dish has become a favorite of mine. You see, I'm a new fan of kale. I discovered that tossing it in a pan with spices makes it not taste like bitter grass. Add some veggies and lentils, and you've got a bowl of goodness. Below is a recipe I developed when I was low on quinoa and wanted a dish that felt very hearty. This meal is just that; and, packed with protein, calcium, fiber, and more.

  • 1/2 cup lentils
  • 2 cups water
  • Handful organic kale
  • 2 carrots
  • 2 celery stalks
  • 1 zucchini
  • 1 beefsteak tomato
  • 1 green bell pepper
  • 1/2 yellow onion
  • Coconut oil
  • Sea salt
  • Black pepper
  • Cayenne pepper
  • Garlic powder
  • Cumin
  • Pink Himalayan salt
  • Oregano

  • Chop veggies and place in a bowl
  • Add oil to a pot, turn heat to medium, and add chopped veggies
  • Toss desired amount of spices on top (I like to go heavy on the cumin and garlic, but light on the salts, peppers and oregano)
  • Stir veggies to mix in spices very well, cover pot, and let it sit for 20 minutes, stirring occasionally until liquid begins to form in pot
  • Add lentils, water, and stir
  • Add a little more water if necessary to make sure lentils are being boiled in liquid
  • Let veggies and lentils sit with the pot covered for 20 minutes or until liquid is absorbed, stirring occasionally
  • Remove and enjoy!