NUTRITION

SERVINGS

INGREDIENTS

0.75 cup dry red lentils

2.25 cups low-sodium vegetable broth

2 cloves garlic

1 tbsp fresh ginger

1 whole red bird's eye chili

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp lime juice

2 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the dry red lentils thoroughly under cold running water until the water is no longer cloudy.

• 2

  In a medium saucepan, bring 2 tablespoons of the vegetable broth to a simmer over medium heat.

• 3

  Add the minced garlic, grated ginger, and finely diced bird's eye chili to the pan, sautéing for 2 minutes until aromatic.

• 4

  Pour in the remaining vegetable broth and the rinsed lentils, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low, cover the pot, and simmer for 10 minutes.

• 6

  Add the broccoli florets and diced red bell pepper to the pot, then cover and continue to simmer for an additional 5-7 minutes until the lentils are tender and the vegetables are bright.

• 7

  Remove the pot from the heat and stir in the coconut aminos and fresh lime juice.

• 8

  Season the medley with sea salt and black pepper to taste.

• 9

  Garnish with freshly chopped cilantro and serve warm as a high-protein lunch.