This meal is inspired by traditional Indian cuisine. A warm, comforting dish featuring protein-rich lentils and chickpeas simmered in aromatic spices.
This recipe is part of our Freezer Friendly meal prep.
Ingredients
| Ingredients | Amount for 8 day meal prep |
|---|---|
| Onions | 2 medium (220 g) |
| Chickpeas | 2 cans (530 g) |
| Kale | 8 cups (168 g) |
| Minced garlic | 2 tbsp (30 g) |
| Turmeric | 2 tbsp (6 g) |
| Cumin | 2 tsp (4 g) |
| Curry powder | 2 tbsp (13 g) |
| Water | 8 cups (1,896 g) |
| Diced tomatoes | 2 cans (822 g) |
| Dry brown lentils | 3 cups (600 g) |
| Salt | 2 tsp (12 g) |
| Black pepper | 2 tsp (5 g) |
| Lemon juice | 1 lemon (48 g) |
| Basmati rice | 1 ½ cups dry (270 g) |
| Nutritional yeast | ½ cup (40 g) |
| Cilantro | 2 cups (32 g) |
Instructions
Start by dicing up 2 medium onions (220 g total).
Add a splash of water, the diced onions, and 2 tbsp (30 g) of minced garlic to a large pot over medium heat. Sauté for about 5 minutes. Then add:
a) 2 tsp (6 g) of turmeric
b) 2 tsp (4 g) of cumin
c) 2 tbsp (13 g) of curry powder
Sauté for another minute while stirring. Then Add:
a) 8 cups (1,896 g) of water
b) 2 cans (14.5 oz each, 822 g total) of diced tomatoes
c) 3 cups (600 g) of dry brown lentils
d) 2 tsp of salt (12 g)
e) 2 tsp of pepper (5 g)
Stir and bring to a boil.
Then reduce the heat, cover, and let simmer for 35 minutes.
Then add:
a) 2 cans (15.5 oz each, 530 g total, drained and rinsed) of chickpeas
b) 8 cups (168 g) of kale
c) Juice from 1 lemon (48 g)
Mix, cover, and cook for another 5 to 10 minutes.
Divide the cooked rice from earlier into 8 freezer-friendly meal prep containers, about 100 g of rice per container.
Evenly divide the lentil dahl between the same 8 containers.
You can store these containers in the fridge for up to 4 days or freeze them for 2 to 3 months.
When ready to eat, heat the contents of a single container in a saucepan or microwave for 4 to 6 minutes. Top with 1 tbsp (5 g) of nutritional yeast and a handful (4 g) of freshly chopped cilantro.