It’s been a few weeks since a meatless Monday. I know, I know. How am I ever going to break through into blogging popularity, monetize, and sail off into the land of beautiful people and passive income? The answer is, I’d much rather make everyone wait around for content that I can feel good about, instead of tons of micro-reblogged posts about glitter and 5-minute crafts. Yada yada, let’s get to the lentils!
I’ve been working out a lot lately, for various reasons, including having fewer clients/less workload lately than I have in the past. It’s the first time since going veggie that I have lots of time to really burn calories and build muscle, and I’ve been feeling the lack of animal proteins. So I’ve been turning a lot toward beans. And spinach. And tofu. But mostly beans.
This lentil soup isn’t super flashy, but it’s easy, satisfying, tasty, packs a whopping 18 grams of protein per cup and is fantastic for a cold and gloomy day. Add marbled rye bread for dipping, and it transcends the workhorse soup genre, reaching something magical. Bonus: it’s vegan! I didn’t notice until I was typing up the recipe.
Finally! A whole week after my vegan challenge, and I have the pictures to put up for my super green overload lentil curry recipe.
Lentils are amazing. Filling, nutritious, full of proteins and whatnots. They’re a fantastic staple for any vegetarian or vegan diet, and they’re quick to cook. They’re cost effective, too!
This green lentil curry has all the delicious nutrition of lentils and coconut milk, with a turbo boost of healthy deliciousness with green tea broth, green curry paste, lime juice, and green veggies.
I did not post yesterday. For two simple reasons: I didn’t eat anything interesting, and I inadvertently cheated.
It’s Monday again, folks! I hope you’ve had a good one. Whether your Monday has been great, bearable, or blah, here’s something to look forward to: lentil-tabbouleh salad and pitas!
I love lentils. They’re all the nourishment I want from meat, without the meat. And don’t be intimidated by tabbouleh (also spelled tabouli, among other spellings); it’s just bulgur wheat, tomatoes and parsley. (Sorry, gluten-intolerant readers, you’ll have to skip this one. I’ll make some gluten-free meals soon!) This meal is so easy, it’s pretty much cheating to even call it a recipe.