By Debbie Peterson and Wendy Bright-Fallon of Nourish Coaches
It’s winter, and we know how much our gut microbiome matters regarding our immunity. Fiber is a key prebiotic and helps keep your microbiome flourishing. This dish is packed with nutrients and fiber.
- 1 tablespoon extra virgin olive oil (EVOO)
- One large leek, white part only, cleaned and sliced – about ½ cup
- 3 cloves garlic, minced
- one large sweet potato (or butternut squash), cubed – about 2 cups
- 2 cups chicken broth or water
- 2 ½ cups cooked lentils*
- 2 cups cooked brown jasmine rice
- one 14-ounce can of cannellini beans
- one 14-ounce can of tomatoes, diced
- one 14-ounce can of unsweetened coconut milk
- one lemon (zest and juice)
- 6 cups baby kale
- Heat EVOO in a large pot over medium heat. Add leeks and cook for 3 minutes.
- Add garlic and saute 1-2 minutes (just long enough that the garlic doesn’t scorch).
- Add sweet potatoes, broth or water and cook till the sweet potatoes are soft.
- Add lentils, rice, beans, tomatoes, and coconut milk, and bring to a boil.
- Remove from heat and mix in kale, lemon zest and juice.
*If you can find or make sprouted lentils, they provide extra nutrients. They are easier to digest than unsprouted and it is reported that people have less intestinal gas. Here’s a site for sprouting lentils: https://www.theleangreenbean.com/how-to-sprout-lentils/. You can also find sprouted lentils at some grocery stores.
Optional additions: Drizzle with a touch of chili oil, tamari, or coconut aminos
Wendy Bright-Fallon and Debbie Peterson are National Board Certified Health & Wellness Coaches, inspirational speakers, Nourish Noshes podcasters & cookbook authors. They help clients create personal balance through optimized nutrition & key habits to create authentic vitality through their Five Foundations of Health philosophy: using quality nutrition, sleep, movement, mindset, and connection.
Linked In: www.linkedin.com/in/nourish-coaches
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