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For those who don’t want vegan, use 3 boneless chicken breasts, chopped or sliced, or whatever chicken you have in your fridge
1.5 cups of red or yellow lentils
1-2 cups of chopped spinach or kale
1-2 cups of chopped broccoli or cauliflower
1.5 tablespoons garam masala
2 tablespoons curry powder
2 tablespoons turmeric
2 teaspoons ground cumin
1 tablespoon olive oil
3 garlic cloves
1 medium onion
Salt to your taste
Optional: 1-3 habanero, wiri-wiri or chili peppers, omit the pepper if you don’t want it spicy. I use 3 habanero peppers because they’re hotter.
Additional optional ingredients
I’ve used a cup of leftover rice, asparagus, leftover chicken from a restaurant, whatever I need to finish in the fridge. It’s’ hard for me to include these in the recipe because it changes every week. So go crazy with your favorite ingredients!
If using chicken that’s not a leftover: Use 1 teaspoon of the curry powder, salt, pepper and 1/2 teaspoon each of the turmeric and cumin to marinate it in a baking dish and set it aside. Preheat your oven to 180 degrees.
Rinse the lentils and set them aside.
Chop the onion, garlic, tomato and peppers.
Bring the 6 cups of water to a boil (can be done at the same time you are doing the above steps).
Add the lentils, onion, garlic, tomato, peppers and olive oil to boiling water.
Add spices and salt
Turn the heat down to medium-high and boil lentils for 20 minutes.
If using chicken: Put it in the oven to cook for 15 minutes or until cooked while the lentils are boiling. If your chicken is already cooked add it in during the next step to warm it up.
Blend the soup with hand blender to achieve a smooth texture or partially smooth (I find it blends the flavors together better). Return to a low boil and add the spinach and your other ingredients, including chicken if using it, for another 10 minutes.
I let it cool down for five minutes before I eat it.
Chicken: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)
Note: Your nutritional value may differ depending on what you use. When I’m eating it, I usually have 1.5 servings or 1 I’ve thrown rice in it.
Calories: 301 g
Fat: 9.2 g
Carbs: 20 g
Protein: 34 g
Vegan: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)
Note: Your nutritional value may differ depending on what you use. When I’m eating the vegan version for dinner I usually have 3 servings, or 1.5 if I’ve thrown rice in it.
Personally, I’m a fan of apples that are sweet. Sour apples take me longer to eat, and mixing them with other unsweet things, would take me forever to finish. But, I like to experiment with food and figure out combinations that work. So, the surprise in this bowl (to me) is it was delicious – an enjoyable blend of healthy greens and the right apples.
Makes: 2 servings
Total time: 10 minutes
1 cup of spinach
1-2 sweet or semi sweet red apples or a combination of both, peeled and cut into squares (McIntosh, Red Delicious, Snow or Honeycrisp are all good)
1.5 cups unsweetened almond milk
1 scoop of vegan protein powder
Toppings of your choice. These are the ones I used:
1 kiwi cut in half
Handful or tablespoon of shaved, slivered or chopped coconut
Handful of Blueberries
2 teaspoons of maize seeds of if you’re not vegan, bee pollen
Add all ingredients minus toppings into a blender and puree until smooth. Add toppings and enjoy!
Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)
– 1/4 cup chopped coriander
– 1/4 cup of chopped red or yellow or combo of capsicum.
– just under 1/4 of olive oil. Your pick
– salt/ pepper
– crushed garlic
– a few tsp of lemon
– lemon zest
Mix all together and let sit for half hour.
– make a mayo with a handful of coriander and roasted garlic.
When done, add quarter cup of chopped coriander some additional lemon zest and roasted garlic. Let sit and always taste for flavor.
– 2 tsp of cumin, sweet red pepper, garlic, salt, cardamon, oregano, honey
– 4 tsp of coconut aminos
– a gentle pour of EVOO or olive oil
– rough chop of coriander
– crushed garlic.
Mix all in a zip-lock bag and massage bag occasionally. I used 6 chicken legs and pocked with fork all around so we get flavor in. Or you will need two days to sit in bag.
Heat oven to 190 and bake for 25 min then turn legs and cook for 10 min, turn again and cook for 5-7 min.
Four aioli across plate, add chicken legs or whatever you like (I cut breast and thighs in half), pour relish across top and finish with some slice tomato in between. Voila and enjoy!