After making the Creamy Coconut-Orange Breakfast Buckwheat, I really wanted to tackle something that was multi-purpose. I was inspired to dig around in our pantry and search out those ingredients that you buy, but then feel like you’re not sure what to do with them. It’s always great when you can increase your repertoire of meal ideas. This recipe is handy in that it can be a side dish or a main meal, all by itself.
I guess I’ve been a little wary of lentils in the past because I hadn’t found too many things to do with them. (Which might be a lack of perseverance on my part, or I just wasn’t committed enough to the lentil cause). Either way, I’m so glad that this recipe was the result of my lentil experimentation, and I’m even more glad to be able to share it with you today!
Lentils are an excellent source of protein and fiber, and they are a really nutritious diet staple. They are easy to store and prepare, and they just soak up whatever flavors they are cooked in, making them a very versatile and agreeable ingredient.
This recipe also does double duty. With all the toppings (except the pumpkin seeds), it’s a great meal during the last 20 days of the candida cleanse diet. You can definitely modify it too, and have a simpler version during the first ten days of the diet. When going over the recipe, I’ve marked the things to change to make this meal conform to the candida cleanse diet recommendations, so that it will be easier to follow.
Satisfying Warm Tomato Lentil Bowl
- 1 tbsp + 1tsp apple cider vinegar
- 1/4 tsp ginger (dried)*
- 1/2 tsp cardamom (dried)*
- 1/4 tsp turmeric (dried)*
- 2 pinches sea salt
- 1 pinch ground black pepper* (or to taste)
- 1/8 tsp ground cayenne pepper*
- 1 pinch nutmeg*
- 1 can plain diced tomatoes
- 1/2 cup unsweetened soy milk (for Candida Cleanse, use the recommended non-dairy milk instead)
- 1/2 cup water
- 1 cup dry red lentils (rinsed and drained)
(all ingredients marked with an ‘*’ should be omitted to modify this recipe for the first 10 days of the Candida diet).
Toppings: Tomato and avocado slices, and pumpkin seeds (do not use the seeds during candida diet plan)
- Rinse and drain the lentils thoroughly in a sieve. (Be careful for any tiny stones that may have been missed during processing).
- Empty the can of diced tomato into a bowl, and then puree it all thoroughly using an immersion blender.
- In a medium saucepan, combine the lentils, 2 cups of the puree tomato, and the remainder of the ingredients, except the vinegar.
- Simmer the lentils, covered, over medium-low heat until all the liquid is absorbed (approximately 30 minutes), stirring frequently. The lentils should be swollen and soft, but not overly so. They do well at retaining their shape.
- Remove the pot from the heat, and mix in the vinegar.
- Serve the lentils, and top as desired.
- Any leftovers store well in the refrigerator, in an airtight container.
I hope you enjoy it as much as I did! Leave me a comment, and let me know how it turned out for you! Send me a tweet, or post an update to the Facebook group, showcasing your recipe success! I’m really excited to hear how it went for you!
Have any other exciting lentil ideas? Feel free to share them in the comments below! And if you want to make sure you don’t miss any updates, be sure to subscribe to the blog posts, to have notifications send directly to your email inbox!
Thanks for reading! Take care, and have a great day!
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