Why recipe has been modified to support recovery from processed food addiction.
| Makes about 42 oz/3 servings. Each Serving Provides: 6 oz lentils 6 oz vegetables |
Ingredients
Use a combination of vegetables to equal 18 oz.
- 7 oz uncooked red lentils*
- 6 oz onions, chopped
- 1 clove garlic, minced
- 5 oz celery, chopped
- 5 oz spinach*chopped
- 2 oz tomato paste
- 3 cups water
- .5 oz fresh ginger zest
- 2 tsp berbere spice
- ½ tsp salt
Instructions
- In large pan, sauté onions without oil until they begin to brown then add the garlic. Stir briefly taking care it doesn’t burn.
- Add the celery, lentils, tomato paste, and water. Stir to mix. Cover and cook until lentils are soft, about 30 minutes on stove top or 7 minutes in an Instant Pot. Allow pressure to drop naturally.
- Add the spinach, ginger zest, berbere, and salt Mix well to incorporate. The spinach will wilt and cook with a few minutes.
- Weigh the total recipe then divide it into 3 equal large servings.
- Serve hot. Store leftovers in refrigerator and use within 5 days.
Notes
- 7 oz lentil will yield about 18 oz cooked.
- When substituting fresh spinach with frozen spinach. 5 oz frozen spinach is about 10 oz fresh.
- This goes well with additional vegetables like roasted butternut squash or Brussel sprouts and served with either sweet potato or rice.
| NUTRITION Calories: 302 Fat: 2.1g Sodium: 570.1mg Fiber: 10.7g Protein: 19.2g Calcium: 114.7mg |