Energizing Paleo Indian Breakfast Bowl

Allergens

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Ingredients

• 1 cup rinsed black lentils
• 2 cups water
• 1/4 tsp turmeric powder
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• Salt, to taste
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup diced tomatoes
• 1/2 cup diced bell peppers (red and green)
• 1/2 cup chopped spinach
• 1 tbsp grated ginger
• 1 cup rinsed black lentils
• 1/4 cup coconut yogurt
• 1 tbsp freshly squeezed lemon juice
• 2 cups diced mixed vegetables (carrots, cucumber, and zucchini)
• Fresh cilantro, for garnish

Instructions

1. In a medium saucepan, combine the black lentils, water, turmeric, cumin, coriander, and salt. Bring to a boil, then reduce heat and simmer until the lentils are cooked through, about 20 25 minutes. Set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and cook until translucent, about 3 4 minutes.
3. Add tomatoes, bell peppers, spinach, and ginger to the onions, and sauté for 5 7 minutes or until vegetables are softened. Set aside.
4. In a large bowl, combine the cooked lentils, cooked vegetable mixture, coconut yogurt, and lemon juice. Mix well.
5. Serve in bowls, garnished with fresh cilantro.

Chef’s Insight

This energizing bowl is perfect for starting your day on the right foot, packed with protein and nutrients from lentils, vegetables, and yogurt.

Notes

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