I’ve got another fabulous guest post for you today from blogger and nutritionist, Lauren Kelly. And this one is vegan!
Lauren, whose web site you can find here, is the staff Nutritionist for The Bar Method in Montclair, NJ and also the nutritionist for The Bootcamp in Westfield, NJ. She is dedicated to an authentic and realistic method to achieving optimal health.
Lentils are an inexpensive way to add antioxidants, B vitamins, iron and protein in your diet. They are extremely versatile and super easy to make. Lentils are also packed with cholesterol lowering fiber, which helps prevent heart disease. And at 16 grams of fiber per cup, lentils are an easy way to pack a nutritional PUNCH!
YOU MIGHT ALSO ENJOY:
Clean Eating Vegan Fiesta Lime Lentil Veggie Saute
(Makes 8 servings)
- 1 (16 ounce) bag of dried lentils (I used brown)
- 4 cups water
- 1 cup chopped broccoli
- 2 large carrots, sliced
- 1/2 cup mixed red and green cabbage, chopped
- 1/2 cup jicama, chopped
- 1/2 cup radishes, chopped
- 1/2 cup green pepper
- 1/4 cup celery, chopped
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 2-3 cloves garlic, chopped
- 1/2 teaspoon sea salt
- 2 tablespoons fresh chopped cilantro
- 1 tablespoon grapeseed oil
- Juice of one lime
- Rinse the lentils under running water and pick through them to remove any bits of soil or rocks.
- Add lentils and water to a saucepan (with a lid) and bring to a boil. Turn heat down to low and cover to let the lentils simmer, but leave the lid ajar a bit so that they don’t boil over. Check on them occasionally to make sure the water has not boiled down below the level of the lentils and add more as needed. When the lentils are tender and can easily be mashed with a fork, they are done. It usually takes about 30-45 minutes for them to cook.
- Add cilantro in about the last 15 minutes of cooking time, so when you think the lentils are starting to get soft. Cooking often neutralizes the taste of the salt, so if you add it at the start you end up having to add more salt to get the same flavor.
- When they are finished cooking, take the saucepan off the heat and cover tightly with the lid. Leave to sit for 5-10 minutes. The lentils will absorb more of the water making them juicier and more tender.
- Place oil and chopped veggies in pan and sautee’ for 5 minutes.
- Add lentils and cumin, cayenne pepper, chili powder, onion powder and garlic and and stir. Let sit on medium-low heat for 5-8 minutes until veggies soften.
- Remove from heat, add fresh lime juice and stir until well blended.
Lauren will provide nutritional consulting for the following but not limited to: weight loss, disease prevention, reduction in cholesterol and blood pressure, controlling blood sugar, vegetarian diet, heart health, weight gain, eating disorders, increase energy, gluten intolerance, food allergies and sensitivities and overall improved lifestyle. You can follow her on Facebook here.