I have a question for you? Do you and your partner/other half eat the same things? Or do you always want to eat the same things? In my house, I am the veggie obsessed, sugar loving one striving for balanced meals while my hubs is the meat first, veggies sometimes, burger always one. We always share the same dinner at home but I still sometimes long to make more vegetarian recipes. Don’t get me wrong I like meat, burgers, chicken and good ole turkey, but I also love trying new vegetarian dishes that the hubs may not love. Our dinners definitely have veggies and we enjoy some meatless meals a few days a week but even still I sometimes want to cut out meat completely.
So my solution is: Becoming a Lunch Vegetarian. I have actually done this for a little while now. Whether packing lunches for work or eating at home, I have been making vegetarian lunches for myself and have loved it! The great thing about this is that instead of making 2 dinners to satisfy our different likes, I am able to test and try different vegetarian recipes for lunch yet still enjoy and share a wonderful dinner with my husband with or without meat. It’s really the best of both worlds!
I do want to say that with my Lunch Vegetarianism I am not super strict about things like stock, eggs and dairy for example. Sometimes when making a soup I may still use chicken stock because it provides the best flavor for that recipe. But overall I am really trying to cut out animal products for the health benefits and as an added bonus it helps reduce earth’s natural resources. So in a more relaxed and achievable way I am trying to do my part and also reap the health benefits.
As winter approaches, the farmers market is gone and our little sprouting garden sprouts no more. However a girl still needs her veggies. Instead of leafy fresh salads, it’s now time for cooked winter veggies. And to keep my lunches vegetarian but also protein packed, this is where lentils come in.
Lentils are really a wonder legume. They are high in protein and other essential nutrients, including folate, iron, potassium, and a slew of antioxidants. Not to mention they are affordable, plentiful and very filling.
To add a little decadence and richness, I add a bit of coconut milk. It gives the lentils a rich creamy sweet flavor that goes really well with the little spicy kick from the cayenne. I almost forgot kale makes an appearance too! Nice and cooked, it’s a great way to load up on dark leafy greens
As per all my favorite recipes, these lentils save great in tuperware and freeze even better!
And of course with a lunch this healthy I will have a massive cookie for dessert.
Eating clean and healthy doesn’t have to be flavorless. Try my Coco-nutty lentils and let me know what you think J
Fast, easy and healthy my Coco-nutty Lentils are a great way to load up on your super foods without sacrificing flavor. Warm Indian spices and a rich creamy coco-nutty finish, this tasty filling meal is vegetarian, vegan and absolutely delicious! The ideal easy Sunday recipe that you can eat during the week as an easy packed work lunch or hearty dinner.
- Olive oil
- ½ cup onion, finely chopped
- 3 carrot, diced small
- 1 c green lentils
- 3 cups vegetable broth
- 1 medium sweet potato, chopped into ¼ inch pieces
- 1 teaspoons ground ginger
- ½ teaspoon turmeric
- 1 tablespoon good-quality curry powder
- 3 tablespoons tomato paste
- ½ 14 oz. can coconut milk
- 1 bunch kale, stemmed and chopped thin
- ¼ teaspoon salt
Add about a tablespoon of olive oil to a large stockpot over medium heat. Add onions and carrots until onions are tender, roughly 5 minutes. Stir to make sure the onions don’t burn.
Combine lentils and broth into the stockpot and bring to a boil. Reduce to a simmer and add the sweet potato, spices (ginger, turmeric, curry) and tomato paste. Continue to simmer until sweet potato is almost tender.
Add coconut milk and kale. Stir and let simmer for 15-20 minutes or until lentils are tender. I like my lentils more as a hearty thick stew rather than soupy. So if you want a more soup-like consistency, simply add more broth or water.
Serve it over rice, quinoa or simply eat it with naan bread, crackers or hearty bread.
Notes: Don’t forget this is a perfect school/work lunch. It will save in the fridge for up to 5 days and any leftovers can be frozen.