After a huge weekend, actually I should say this week of party celebrations. It was nice to get back to healthy eating and to kick off the week with a meatless Monday dish of braised lentils was just the thing I needed.
As I become more in tuned with my body and health over the past few years, I honestly do enjoy meat free meals more and more. I cannot say I am a totally converted vegetarian, though I have cautiously reduced my intake on red meat. My digestive system has notably changed for the better.
There are so many different "diets" "labels" of lifestyle these days. Apart from ethical reasons I believe you don't need a label to live your life the way you want, you know your own body and what makes you feel good and works for you. If you are eating a high quantity of protein and iron enriched foods from other sources such as lentils, brussels sprouts, other legumes and leafy greens then reducing or cutting out your red meat intake won't hurt you contrary to what we have been lead to believe over the years. Increasing your intake of plant-based foods you are providing your body with not just protein and iron but an array of vitamins and minerals that support a healthy, functioning body.
Whatever your dietary requirements this meal will make your taste buds sing and dance, leave you feeling full yet less sluggish and provide you with the protein your body requires. Enjoy on it's own as a meal or as a side with your meat or fish of choice if you prefer.
2 tbsp butter
1/2 leek rinsed and sliced
2 garlic cloves, crushed
1.5 cups sliced mushrooms
1/2 cup dry white wine
1 can lentils, drained and rinsed
1 cup vegetable stock
1/2 cup coconut milk or cream
2 cups washed kalettes, stalks removed or small bunch kale leaves stalks removed and roughly chopped
1 red chilli, thinly sliced
salt and pepper
- Heat a large pan on medium to high heat, melt butter
- Add garlic, leek and mushrooms and saute for 2 mins until softened
- Add white wine cook till the wine has been reduced by half
- Add the lentils, stock and coconut milk. Stir and bring to slight boil reduce heat to low and simmer for 5-7mins
- Stir through kalettes for 1 minute, season with salt and pepper and top with sliced chilli