I think it is pretty safe to say I have mastered the one(two) skillet meal. Since becoming a partial vegan, it seems to be the easiest and quickest way to get all the vegetables I am constantly craving into my mouth. This is just a little something I stirred up on a whim the other night and it turned out pretty fantastic.
Two-Pot Veggie Stir-Fry
Ingredients:
lentils
vegetable stock
tbsp coconut oil
2 cloves garlic
1 vidalia onion
1 cup of halved cherry tomatoes
1 can whole kernel corn
1 cup broccoli florets
Directions:
Cook lentils according to package using the vegetable stock in one pot, meanwhile sauteing the chopped garlic and onions in coconut oil in a large saute pan. Once the lentils are almost finished, add broccoli and cook until fork tender. Drain lentils and broccoli. Add corn and tomatoes to the saute pan and heat through, allowing them to get a little color from the pan. Once you are satisfied with them add the broccoli and lentils to the large saute pan to combine all the flavors. Allow them to cook together for about 5 minutes before serving. This could be served with rice, toast, or how I had it... all by itself. It makes enough for 2-3 portions depending on how much of each ingredient you add and can be made in advance. Pretty sure my leftovers were even better for lunch the next day.
This meal is all kinds of healthy. Lentils give you great protein, while the coconut oil is a great fat for you to substitute in. You are getting lots of nutrients from the variety of vegetables along with a healthy starch from the corn. It is full of flavor, but you can always add a little sriracha or red pepper flakes for a more spiced up version.
I would love to know if you tried it out. Email me a picture or show me using the hashtag #findinglavana.
Happy Thursday happy people. Smile today. Tell a stranger hello. Live in a good mood.
No comments:
Post a Comment