One of the keys to healthy eating is being always prepared. I find that having some whole grains and legumes prepared in advance and kept in the fridge, helps a great deal. Quinoa, brown rice, buckwheat, lentils and beans keep really well in the fridge for up to a week. All you have to do is add some vegetables or sauces to those bases and you have a delicious and nutritious meal. Brown lentils and buckwheat are among my personal favorites.
This is a quick lentil salad with sautéed vegetables which you can also roast in the oven if you have a little extra time on hand.
- 1cup cooked brown lentils
- 1tbs olive oil
- 1 medium carrot, diced
- 1 small red onion, diced
- 1 clove garlic, grated
- 1 medium zucchini
- 1 small or half medium Aubergine
- handfull of cauliflower florets
- 1 spring onion
- 1/2 tsp cinnamon
- 1/2tsp ground ginger
- salt pepper to taste
- coriander to garnish
Heat the oil in a saucepan. Add onions and carrots, sauté for few minutes. Add garlic, cinnamon and season with salt, sauté until fragrant. Add zucchini, aubergine and cauliflower. Sauté until it starts to get a little color. Add lentils and season with salt and pepper, add spring onions and coriander. Stir until the lentils are heated through and coated with all the flavors.
This should make 2 moderate servings that can be served with some Hummus and flatbread or one generous bowl that would be great post workout meal.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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