Red Lentils and Green Broccoli - Easy, Healthy, Yummy

I had an unusually productive afternoon (at least by my typical standards)! Laundry, dishes, dabbled a bit in the garden, blog posts - and I also managed to cook a few lunches to boot! I don't have much time or energy when I return home from work to do much in the way of cooking - either for dinner that night or as prep for next day's lunch. This is a set up for bad choices (both financially and nutritionally as I end up eating out more) which I confess I do make. So I was glad I was able to do this today. Here's what I did, I hope it helps you as 
well ... 

I adapted this recipe from Whole Foods Market: 
Red Lentils with Garlic and Onions 

Ingredients: 

• 2 cups uncooked red lentils, rinsed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1 large red onion, thinly sliced
• 12 cloves garlic, thinly sliced
• 6 cups cooked brown Basmati rice

Method: 

Put lentils, turmeric and 4 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes. Add salt to lentils after cooking, then purée in blender and set aside. Heat oil in a large skillet over medium heat. Add onions and garlic and cook until golden brown, taking care not to burn them. Add onion mixture to lentils and stir well. Serve hot, with basmati rice on the side.

Nutritional Info: 

Per Serving: 340 calories (50 from fat), 5g total fat, 220mg sodium, 57g carbohydrates, (11 gdietary fiber, 5g sugar), 17g protein.

I cut the recipe in half - 2 cups of water (I ended up adding a bit more later) and 1 cup of uncooked red lentils. I did not cut the spices in half, and I also added 1/2 teaspoon of Red Curry (good decision, I actually wish I had add a bit more of all of the spices). I used 1/2 of a regular onion and less garlic (3 cloves - I like garlic, so it would have been fine to add more. I didn't even notice it called for so much until just now). 

I cooked the lentils until they were mushy, and added the onions/garlic about half way through. I also did not puree them in a blender or food processor - so I simplified the recipe and I am glad I did as it still turned out yummy, but fewer dirty dishes to clean. Since I did not cook the onions and garlic separately I omitted the oil. Lastly I also omitted the rice. 

While the lentils were cooking I steamed some broccoli (using the cut open bag and dump into steamer method!) 

When it was done I divvy'd the broccoli and red lentils into two storage containers, ate a small amount of each for a snack - and poof - done, two lunches in the fridge.  

Sorry, no pics - I'll try to remember next time! 

Breakfast is so easy I assemble it in the morning as I make my coffee (Peet's - I am grateful Publix carries it!) and is inspired by Chocolate Covered Katie (I think she calls them overnight oats). I take a mason jar, sprinkle 2-3 teaspoons of raw rolled oats (I like Bob's Red Mill), pour some kefir (from Maple Hill Creamery) over it, add a scoop of plain yogurt (usually homemade using Kalona Milk), add a generous pinch of coconut flakes, add a generous pinch of whatever nut I have handy (hopefully toasted) and a smaller pinch of mini-chocolate chips. I will sometimes also add a dribble or two of maple syrup and/or a teaspoon of cinnamon sugar. Screw the top on, grab my coffee and head out the door. I eat it when I get to work. It is yummy and incredibly filling. 

Most of us lead crazy busy lives - I hope these ideas help you manage yours! 

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