Red Lentil Dahl

Red Lentil Dahl

Ingredients

1 cup Red Onion (finely chopped)
1/4 cup Water
3 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced or grated)
1 1/2 tbsp Curry Powder
1 1/2 tsp Cumin
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 1/2 cups Dry Red Lentils (rinsed)
2 1/2 cups Organic Vegetable Broth
1 cup Organic Coconut Milk (from the can)
1/2 cup Cilantro
1 1/2 tbsp Lime Juice

Instructions

Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates about 5 to 7 minutes. Stir in the curry powder, cumin, salt and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils. Add the vegetable broth and coconut milk to the pot and stir to combine. Bring
the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the cilantro and lime juice. Season with additional salt if needed. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving is approximately 1 cup of dahl.
More Flavour, Add chilli powder, cayenne or a drizzle of honey.
Addionital Toppings, Serve with extra cilantro or lime wedges.
Serve it With, Serve with rice, quinoa, naan, pita and/or sautéed greens.
Consistency, If the lentils are too thick, add additional vegetable broth until desired
consistency is reached.

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Cozy Curried Lentils with Kale & Cauliflower

Cozy Curried Lentils with Kale & Cauliflower

Ingredients

1 Yellow Onion (diced)
4 cups Organic Vegetable Broth (divided)
3 Garlic (cloves, minced)
2 tbsp Curry Powder
1 tsp Garam Masala
1 tsp Sea Salt (divided)
2 tbsp Tomato Paste
2 cups Organic Coconut Milk (full-fat, from the can)
1 1/2 cups Dry Green Lentils
1/2 head Cauliflower (chopped into small florets)
3 cups Kale Leaves (stems removed, chopped)

Instructions

In a pot over medium-high heat, sauté the onions with a splash of the vegetable broth. Cook until browned, stirring frequently and adding more broth as needed to prevent the onions from sticking. Add the garlic, curry powder, garam masala, half the salt and tomato paste. Stir for one minute. Add the remaining vegetable broth, coconut milk and lentils. Bring to a simmer and cook for 20 minutes. Add the cauliflower and simmer for another 15 minutes or until tender. Stir in the kale leaves until wilted and season to your preference with the remaining salt. Divide into bowls and enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size, One serving is approximately 1 1/2 cups.
More Flavour, Include a pinch of cinnamon and cumin, maple syrup, celery, carrots, grated ginger, and/or bay leaves.
Additional Toppings, Top with yogurt, cream, parsley, brown rice, barley, quinoa or crusty bread.

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Spicy Coconut Lentil Soup

Spicy Coconut Lentil Soup

Ingredients

1/2 cup Brown Basmati Rice (uncooked)
1/2 cup Dry Lentils (uncooked)
1/4 cup Unsweetened Shredded Coconut
2 tsp Smoked Paprika
1 tsp Chili Powder
1/4 tsp Turmeric (ground)
1 tsp Cumin (ground)
1/2 tsp Sea Salt
7 cups Water
1/4 cup Cilantro (optional, chopped)


Instructions

Rinse the dry rice and lentils in a fine-mesh sieve and add to a large pot along with the shredded coconut, smoked paprika, chilli powder, turmeric, cumin, and sea salt. Add the water to the pot and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for about 25 to 30 minutes, or until the lentils and rice are cooked through. Divide into bowls and garnish with cilantro (optional). Enjoy!

Notes

Serving Size, One serving is equal to approximately 1.5 to 2 cups of soup.
Meal Prep, This soup can be made ahead and stored in the fridge. Reheat on the stove or in the microwave before serving.
Leftovers, Store in the fridge for up to 5 days. Freeze for up to 3 months.
Likes it Creamy, Swap out some of the water for coconut milk.
Likes it Really Spicy, Add cayenne pepper.
No Smoked Paprika, Use regular paprika.
More Veggies, Add chopped kale, spinach, mushrooms, bell peppers, carrots, celery or any other favourite vegetables.

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Lentil Masala Soup

Lentil Masala Soup

Ingredients

1 1/2 tsp Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned,
full-fat)
4 cups Kale Leaves (finely sliced)

Instructions

Heat coconut oil in a large stockpot over medium heat. Add the onions and
saute for about 4 minutes or until translucent. Add in the minced garlic. Saute for another minute. Add in the turmeric, garam masala and sea salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer. Add in the dry lentils, cover and cook for 15 to 20 minutes. Once the lentils are cooked through, add in the coconut milk. Stir well to mix, then add in the kale. Stir again until the kale is wilted. Turn off the heat. Ladle into bowls and enjoy!

Notes

Garnish, Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut
yogurt.

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Turmeric Chili Rice

Turmeric Chili Rice

Ingredients

1 cup Jasmine Rice (dry)
1 tsp Turmeric
1 1/2 tsp Chili Powder
1/2 tsp Sea Salt
1 tbsp Extra Virgin Olive Oil

Instructions

Cook the rice according to the directions on the package. Once the rice has cooked, stir in turmeric, chilli powder, sea salt and olive oil. Mix well.
Divide into bowls and enjoy!

Notes

No Jasmine Rice, Use any type of rice or quinoa instead.
No Olive Oil, Use butter or ghee instead.
Serve it With, Our Lime Basil Grilled Tuna Steaks, 15 Minute Halibut with Dill Pesto or One Pan Salmon with Rainbow Veggies.

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Middle Eastern Lentils & Rice with Crispy Onions

Middle Eastern Lentils & Rice with Crispy Onions

Ingredients

1 cup Dry Lentils (green, uncooked and rinsed)
3 1/2 cups Water
1 tsp Sea Salt
2 cups Jasmine Rice (dry, uncooked)
1 1/2 tsps Cumin
1/4 cup Avocado Oil
2 Yellow Onion (medium, peeled, thinly
sliced)
1/2 cup Parsley (stems removed, finely
chopped)

Instructions

Add lentils, water, and salt to a large saucepan or pot. Bring to a boil. Lower the heat to a simmer and cook for 7 minutes. Stir in the rice and cumin. Close the lid and cook for 15 to 18 minutes, or until the rice is tender and the water has absorbed. Meanwhile, heat the oil over medium-high heat in a large pan. Fry the onions until golden brown, stirring frequently. Transfer to a plate lined with a paper towel. Divide the lentils and rice into bowls. Top with the crispy onions and parsley. Enjoy!

Notes

More Toppings, Add yogurt, pomegranate seeds, slivered almonds, crushed pistachios or raisins.
No Jasmine Rice, Use any type of long grain rice instead.
No Onions, Use fried garlic or crushed vegetable chips instead.
Serving Size, One serving is equal to approximately one cup.
Storage, Refrigerate in an airtight container for up to 5 days or freeze if longer.

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Maple Turmeric Chickpeas & Freekeh

Maple Turmeric Chickpeas & Freekeh

Ingredients

1 cup Freekeh (uncooked)
2 1/2 cups Water
3 cups Kale Leaves (stems removed, leaves torn)
3/4 cup Chickpeas (cooked)
3 tbsp Maple Syrup
1 1/2 tsp Turmeric
3/4 tsp Sea Salt

Instructions

Combine freekeh and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let simmer for 20 minutes or until water is absorbed. Remove lid and fluff with a fork. Meanwhile, add kale to a pan with enough water to cover the leaves halfway. Cook over medium-high heat until lightly steamed, about 3 to 5 minutes. Drain and set aside. In a mixing bowl, combine the cooked freekeh with chickpeas, maple syrup, turmeric and sea salt. Divide the freekeh and kale onto plates or into containers if on-the-go. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving equals approximately 1 cup of maple turmeric chickpeas and freekeh, and 1/2 to 3/4 cup of steamed kale.
Gluten-Free, Use quinoa instead of freekeh.
More Flavour, Cook with broth instead of water.
Additional Toppings, Top with red pepper flakes.

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Coconut Rice with Beans

Coconut Rice with Beans

Ingredients

1 cup Water
3/4 cup Organic Coconut Milk (from the can or carton)
1 cup Jasmine Rice (uncooked, rinsed)
2 cups Black Beans (cooked)

Instructions

Combine the water, coconut milk and rice in a pot and bring to a boil. Lower
the heat to a simmer, cover with a lid and cook for 18 minutes.
Stir in the black beans and cook for 3 to 5 minutes, or until warmed through.
Divide onto plates and enjoy!

Notes

Serving Size, One serving is equal to approximately one cup.
Storage, Refrigerate in an airtight container for up to 5 days or freeze if longer.

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Slow Cooker Black Beans & Rice

Slow Cooker Black Beans & Rice

Ingredients

2 cups Dry Black Beans (uncooked)
1 White Onion (diced)
1 1/2 cups Diced Tomatoes (fresh or canned)
1 tbsp Cumin
1 tsp Sea Salt
2 tbsps Extra Virgin Olive Oil
5 cups Water
2 Bay Leaf (optional)
3 cups Jasmine Rice (dry)

Instructions

Add all ingredients except rice into the slow cooker and cook on high for 6 to 8 hours. Cook the rice according to the instructions on the package.
Remove bay leaves from the slow cooker, and serve the beans over rice. Enjoy!

Notes

More Toppings, Add diced tomatoes, red onion, bell pepper, hard-boiled eggs, cilantro, mint, sour cream or Greek Yogurt to your bowl of black beans and rice.
Leftovers, Refrigerate within 2 hours of cooking in an air-tight container up to 3 to 5 days, or freeze up to 8 months.

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Cinnamon Oat Museli

Cinnamon Oat Museli

Ingredients

2 cups Oats (large flake)
1 cup Rice Puffs Cereal
1 cup Walnuts (chopped)
1/2 cup Organic Raisins
1/4 cup Pumpkin Seeds
1 tsp Cinnamon

Instructions

Combine all ingredients and transfer to an airtight container until ready to
serve.

Notes

Serve it With, Any type of milk or yogurt, nutmeg, ground ginger, honey, maple syrup or fruit.
Warm it Up, Heat the muesli with milk in a saucepan or microwave before eating. The dry muesli mix can also be toasted in a large pan or in the oven for added flavour.
Overnight Museli, Let the muesli soak in milk in the refrigerator overnight. Store in a portable container if on-the-go.
Serving Size, One serving is equal to approximately 1/2 cup.
Storage, Store in an airtight container and keep in a cool, dry place for up to two months

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