The first instalment of winter bowls. This is basically a means of sharing bowls I have been enjoying this winter, which are packed with flavour, warming and healthy. My approach to all my meals follows a simple formula: plant based protein, complex carbohydrate and vegetables (preferably greens). using this simple formula, I am able to create different recipes that can be tasty but also provide a variety of nutrients, essential to thrive on a plant-based lifestyle
Lentils are such an integral member of my pantry staple, when soaked for a few hours, it cooks quickly in about 15 minutes. Although it has a nutty flavour to it, it can soak up a ton of additional flavour and you can basically in many directions with them: vegan bolognese sauce, curries, stews and soups.
For this recipe, I basically used leftover vegetables I had in my pantry with the lentils to add more substance but also to ensure that my food does not go to waste. After the recipe has been cooked, I just put the exact same components in tupperware containers and enjoy it the following week.
- 1 cup dry brown lentils
- 2 broccoli stems
- 1 large red onion diced
- 3 cloves of garlic
- 1 thumb size of ginger
- 3 cardamom pods
- 1/4 tsp cloves
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tbsp coconut oil
- salt to taste
- 1 1/2 cups bulgar wheat
- 1 cup chopped kale
- In a pot at medium heat, sauté the onion, 2 cloves of garlic, ginger and broccoli stems till tender. Add in a 1/4 cup of water when then pan starts to get dry
- As the vegetables are sautéing, you can lightly toast the cardamom pods and cloves, in a separate pan, just to bring out their flavour and then grind them with a mortar and pestle to make a powder. If you do not have access to whole pods you can use powder versions.
- Once the vegetables are soft, add the lentils, spices and (2 cups of water). Cover and let the lentils simmer at medium to low heat till the lentils are well cooked.
- I cooked my bulgar wheat in the instant pot, using one part bulgar, two parts water and cooked it for 10 mins on the Rice setting. Alternatively, you can cook it on the stove top following the instructions on the Bob’s Red Mill Website here
- For the garlic kale, I heated a pan with 1 tsp of coconut oil and 1 clove of garlic finely minced. When the garlic starts to turn slightly brown, add the kale, a splash of water and cover the pan at medium low to steam the kale. When the kale starts to wilt and has turned bright green, it is ready