Whenever I come home from teaching yoga, I always feel sooo hungry! I am that kind of person that becomes ‘hangry’ too, if I don’t get my food straight away. So I like to have some things prepared already in the fridge, so I can make a wholesome meal in a jiffy.
Most of the times, I just improvise away and it turns out ok in 99% of the cases. On other days it is even more than ok, and that’s what I like to share with you guys.
For this lunch or dinner, I had some precooked black lentils that I soaked and cooked the day before. I came home and went to my little garden, where I picked some kale (boerenkool) and chard (snijbiet). These could be replaced by spinach or other green cabbage.
It took me 5 minutes to prepare the lunch, for real!!
Here’s the recipe:
You need a lot of proteins to feel fulfilled after your meal without becoming heavy in body and mind. This dish is low in carbs and high in proteins!
- 1 cup black lentils
- 1 handful chard
- 3 leaves kale
- 1 red beetroot
- 2 cloves garlic
- 1 piece turmeric
- 1 cm ginger
- 1 tsp soy sauce (sweet)
- 2 tsp shoyu
- black pepper
- 1 piece sheep feta optional
- 1 tbsp roasted pumpkinseeds
- fresh rosemary
- fresh lavender optional
- 2 tbsp rice oil
Soak the lentils overnight or for a few hours and cook until tender.
Rinse them and keep refrigerated until needed. Best consumed within 2 days.
Heat the oil in a frying pan and add the turmeric and ginger. Then the chopped greens.
When they start to slink, add the lentils and let it simmer for a few minutes.
Chop the garlic and add together with the soy sauce and shoyu. Season with black pepper.
When ready put it on a plate and accompany it with the sliced beetroot.
Add the seeds, fresh herbs and crumble some cheese on it if you like.
When you want to make it even easier, use organic lentils from a jar.
Enjoy your healthy meal! Happy tummy, Happy you 😉