After weeks of eating meat and upping my protein intake every chance I can I’ve hit a wall. I’m craving my simple vegetarian meals that I ate all throughout the winter. The stews, soups, and slow-cooked meals that kept me warm. It’s only August so there is still a lot of hot weather left but today I wanted warmth. I stopped at my favorite natural foods store for some hot soup for lunch and it inspired me to want to cook tonight.
I made this very simple but hearty bean stew. I kept throwing in different ingredients and flavors until it turned into something sort of thai flavored. It’s also high in protein so I don’t have to worry about getting off track with that. It’s just nice to have a break from chicken breasts every so often.
Lentils and Chickpeas go so well together and luckily I had both!
1 cup dried red lentils
3 cloves garlic
1/3 white onion
1 can coconut milk
1 can garbanzo beans
1 can tomato stewed sliced tomatoes
2 cups fresh baby spinach
1 cup broccoli florets (I used frozen)
2 tablespoons fresh basil
1 tspn red pepper flakes
1 tblspn curry
½ teaspoon turmeric
Saute chopped onion and garlic in coconut oil Add dry lentils and 1 cup water. Cover and let simmer 15-20 minutes or until lentils are soft. Add tomatoes with juice, coconut milk and spices. Cover and let simmer on low 5-8 minutes Add fresh spinach, broccoli and basil. Stir well, turn off heat, cover and let steam 10 minutes.
Serve over brown rice, quinoa, or basmati rice