Zesty Turmeric & Red Lentil Comfort Bowl
This Week 30 recommendation is a budget-friendly powerhouse that costs pennies per serving while delivering a punch of protein and fiber. It is a vibrant, one-pot wonder that uses simple pantry staples to create a creamy, nourishing meal perfect for a healthy midweek boost.
Ingredients
- Dry red lentils300 g
- Yellow onion, finely chopped1 stk
- Garlic cloves, minced3 stk
- Turmeric powder1 tsp
- Ground cumin1 tsp
- Vegetable broth (from cube)1 liter
- Fresh spinach or frozen kale200 g
- Lemon (juice and zest)0.5 stk
- Cooking oil1 tbsp
- Salt and black pepper1 to taste
Instructions
Heat oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft. Stir in the minced garlic, turmeric, and cumin, and cook for another minute until fragrant.
Rinse the red lentils thoroughly and add them to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the lentils are soft and have absorbed most of the liquid.
Stir in the spinach or kale. If using fresh spinach, it will wilt in about 1 minute. If using frozen kale, cook for 3 minutes until heated through.
Remove from heat. Stir in the lemon juice and zest to brighten the flavors. Season generously with salt and pepper. Serve as is or with a side of toasted bread if budget allows.
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