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.
Made entirely of veggies, you can’t go wrong with this classic dish that tastes great and is good for you!
1 spaghetti squash (about 3 lbs)
Veggies of your choice (I recommend red onion and mushrooms)
1 can (14.5oz) crushed tomatoes, or more depending on how much sauce you want
3-4 cloves garlic, minced
Seasonings to taste (salt, pepper, oregano, red pepper flakes, etc.)
Optional meat or meat substitute (I used veggie sausage)
Slice the spaghetti squash in half and scoop out the seeds. Place flat sides down on a pan and roast in the oven at 375 for 45 minutes.
Meanwhile, sautee the garlic, onions, and mushrooms.
Add in can of crushed tomatoes and seasonings to taste.
(If you are adding meat or meat substitute, cook this separately and combine it with the crushed tomatoes and veggies).
Simmer for 20 minutes.
When the spaghetti squash is done, use a fork to scrape out the innards.
Serve fresh with a sprinkle of cheese on top!