Legumes are one of the things I miss during Whole30. Not being able to eat hummus, add lentils into a meatless meal, or beans in soups/chili… So I decided to add that back in first and see how things go.
Of course, my first meal is completely Whole30… But so good!
*Tomato puree is a thin base for soups, stews, chili. I get mine from a local organic farm.
Since ground turkey comes in 1lb packages and the above recipe wanted 20oz (just to be annoying) I decided to make some meatballs.
2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce-make sure it’s gluten free
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts cut into 1 1/2 inch pieces
1 red bell pepper seeded and sliced into 1/4 inch slices
1 onion thinly sliced
1 heaping tablespoon fresh ginger minced
1 cup frozen peas thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice/cauliflower rice
1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours/low for 6-8.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
Vegan Red Lentil Soup
2 tablespoons avocado oil or olive oil
1 small onion diced
1 large carrot diced
2 stalks of celery diced
4 cloves garlic crushed
1 teaspoon freshly grated ginger
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon salt
4 cups vegetable broth
2 cups water
1 (15 oz.) can crushed tomatoes
1 1/2 cups red lentils sort and rinse before using (if cooking in IP use green or brown lentils due to texture)
3 cups spinach or mix of greens
1 lemon zest and juice
1. In a soup pot (or IP on saute), heat the avocado or olive oil over medium heat. Once the oil is shimmering, add the onion, carrot, and celery and cook for about 5 minutes, until the onion is translucent.
2. Add the garlic, grated ginger, cumin, turmeric, garlic powder, ginger powder, and salt, and stir to combine and coat all the veggies in the spices.
3. Let cook for 2 minutes, until fragrant, and then add the vegetable broth, water, tomatoes, and red lentils. *Stir and bring to a boil, then turn down and let simmer for 30-40 minutes, until the red lentils are soft. Taste, and add more salt to your tastes if desired. *For IP, cancel the saute and add remaining ingredients. Manual for 20 minutes and then natural release.
5. If desired, puree half the soup to help make it creamier. You can also just leave it as is if you prefer a more broth-y soup.
6. Stir in your greens and let them wilt, and then add in lemon juice and zest. Serve with more lemon if desired, and garnish with some microgreens.