- 4 slice whole wheat baguette
- 2 cup strawberries
- Heat olive oil in a large stock pot over medium heat. Sauté chopped peppers, onions, mushrooms for 5 minutes. Add grated, fresh ginger and cook 1 minute longer. Add cumin, chili flakes, brown rice, water and lentils. (Do not add the salt yet since adding salt too early when cooking lentils may cause them to become soft). Boil and then simmer for 20 minutes.
- Next add the salt and cook for 30 more minutes.
- Just before serving, stir in 1/4 wedge of lemon juice and 1-2 cups of spinach. Serve with whole wheat baguette and berries.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie