For a meal that’s simple to pull together and full of flavor, give this recipe a try!
1 large onion, finely sliced or diced
6 garlic cloves, crushed
1 tsp turmeric
1 tsp curry powder
1 tsp cumin
1 ¼ tsp salt
14oz can coconut milk
5.5oz can tomato paste
2 cups green lentils, uncooked
3 cups boiling broth (or water)
Other veggies as desired
Cook onions and garlic in coconut oil over medium heat until golden brown (5 minutes).
Add turmeric, curry powder, cumin and salt, cook for another minute
Combine all ingredients in slow cooker
Cook on high 3-4 hours or low 6-8 hours
Recipe adapted from here.
Three sources of protein (black beans, quinoa, and ground turkey) smothered in cheese and enchilada sauce – what’s not to love?!
1 lb ground turkey*
1 ½ C uncooked quinoa
1 can black beans
1 C frozen corn
1 can diced tomatoes & chilies
½ C salsa
2 cloves garlic, minced
½ C onion
½ C sweet bell peppers
1 C water
1 can (19 oz) enchilada sauce
1 Tbsp chili powder
1 tsp cumin
2 C cheese
*leave the turkey out for a vegetarian option
Cook the ground turkey until browned through. Drain the grease and place in slow cooker.
Add in uncooked quinoa, drained and rinsed black beans, frozen corn, tomatoes & chilies (undrained), salsa, and minced garlic.
Dice the onion and bell pepper and add to slow cooker. Jalapenos are a good option here, too!
Add in water, enchilada sauce, chili powder and cumin.
Stir everything together. Cover and cook on high for 2-3 hours (depending on your crock pot!) or until all the liquid is absorbed.
Once the mixture is done cooking, stir it again. Add in cheese and other desired toppings (like lime juice!).
Serve as is, or wrap in tortillas and smother with more cheese and sauce for a traditional enchilada. I recommend putting it on a bed of arugula and topping it off with fresh avocado!