Diet: Dairy Free, Gluten Free, Nut Free, Soy Free
Serves: 6
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Description

A comforting and hearty winter dish. Full of protein and nutritious veggies, I am sure this will leave you feeling satisfied.

We have gone back-to-basics with this recipe; its a foolproof way to get your intake of vegetables and protein in. Steeped in vegetable stock (or bone broth if you prefer) and seasoned with fresh herbs and spices.

Making sure to add variety into your diet is so crucial for gut health and microbial diversity, which is why this dish incorporates so many different vegetables. From kale, tomatoes, peppers, to courgettes; your gut microbiomes love diversity and I’m sure your tastebuds will, too!

Ingredients

• 1 tbsp coconut oil
• 140g split red lentils (rinsed in a sieve)
• 6 chicken thighs (cooked)
• 1 white onion (diced)
• 3 garlic cloves (diced)
• 1 tin of chopped tomatoes
• 1 large handful of kale
• 1 courgette (sliced)
• 1 yellow pepper
• 1 leek (chopped)
• 1 punnet of mushrooms (sliced)
• 1 pint vegetable stock
• 2 tsp ground cumin
• 2 tsp cayenne pepper
• A pinch of salt & pepper
• A small handful of chopped mint leaves (optional)

Method

1. Heat the coconut oil in a large pan. Once hot, throw in the diced onion and garlic and sauté until golden.
2. Sprinkle and stir in the cumin and cayenne pepper along with the yellow pepper, leek, courgette, and mushrooms.
3. Pour in the vegetable stock and the lentils. Simmer for 15 minutes with the lid on.
4. After 15 minutes, add in the tin of chopped tomatoes, cooked chicken thighs, kale, salt & pepper and simmer for a further 10 minutes with the lid on. Then its ready to serve (top with fresh mint leaves, if using).