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Monday, 6 February 2012

I cook mostly vegetarian because my son has food allergies and organic meat is expensive. I use olive oil and coconut oil in his food.  I could use canola, but the organic version is very pricey.

You can serve this with grain of choice. We usually have millet, quinoa or amaranth already cooked in the fridge for quick meal additions. I avoid wheat with Tubby because it is high on the allergy list.

Garlic Ginger Spinach and Lentils 

  • 2 tablespoons Olive Oil
  • 6 oz. bag of Organic Baby Spinach
  • 8 oz. cooked Lentils*
  • fresh Ginger, about 1 inch piece, peeled, diced
  • a few cloves of Garlic, peeled, diced
In a frying pan or skillet, circle the pan twice with the olive oil. While it warms up peel and dice your garlic cloves and ginger piece.  Toss into the pan once everything is diced.  Let simmer until the garlic and ginger begin to turn golden and translucent.  Empty the bag of baby spinach into the pan and lower the heat. The leaves will begin to wilt as you stir to combine everything.  Add the lentils and let cook about 5 minutes until everything is blended, stirring a few times.   Serve with desired grains.

*If you haven't cooked your lentils before hand, it won't take long to prepare before you start this recipe. Use 3 cups of water with the 8 ounces dry lentils. Boil until lentils are soft and have soaked up most of the water. You may need to add more.  Once cooked, make two portions as your lentils will have grown in size. save some for this dish and store the rest in the fridge in a closed container or freeze for future use.


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