Sunday, May 31, 2015

Let's eat lentils!

My husband eats a TON of protein. His preferred sources are eggs, egg whites, chicken, and whey protein powder. Now, I don't need as much protein as my very muscle-y husband, but I have come to realize that I don't get enough in my daily diet.

In an effort to try to get more protein, I rediscovered lentils. They are not only a great source of plant-based protein but also have a ton of good-for-you fiber! I found a crockpot recipe that looked good (aka easy and I had a lot of the ingredients on hand), and I tweaked it a little to fit my taste palate. 

It was a hit! Here is the recipe (and feel free to tweak it for your taste buds).


Ingredients:

1 1/2 c green lentils (sort through the lentils and remove any non-lentil particles)
2 sweet potatoes, diced (I left the skins on for maximum nutritional benefit)
2 cans diced tomatoes (no salt added)
3 cups vegetable broth (or you could fill the tomato cans with water three times)
1Tbsp cumin*
1 Tbsp chili powder*
1 Tbsp garlic powder*
1 Tbsp turmeric*
2 tsp coriander*
Ground black pepper, to taste
Fresh cilantro

*I'll be honest - I was very generous with these because I really like this combination of smoky spices.

Directions:

Place all dry jngredients in a lined crockpot (If you are not familiar with crockpot liners, check out the Ziplock aisle at your local grocery store and thank me later when you have a hassle-free clean-up!).
Pour the liquidity to the crockpot to cover the dry ingredients.
Place the lid on the crockpot and cook on low for 8 hours or high for 4 1/2 hours.
Spoon into serving bowls, allow to cool, and too with fresh cilantro. (Oh, and my husband enjoyed added a little bit of barbecue sauce on top!)
Enjoy!

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