Colorful Cruciferous Vegetables with Red Lentils
I love to eat colorful meals! Not only are they beautiful, but there is something to all those colors – different nutrient content and health benefits! A simple way to get a great variety of nutrients in your diet is to eat a rainbow of food every day.
1 cup red split lentils
3 cups water
1 small red onion
1/4 of a small red cabbage
5 – 6 leaves kale
1 tablespoon coconut oil
1 Thoroughly clean the lentils in a fine strainer. Put them in a pot with 3 cups water & a pinch of salt.
2 Over high heat, bring the lentils to a boil, then reduce to a simmer. Simmer for about 15 minutes, or until lentils are soft, stirring occasionally.
3 While lentils are cooking, wash the kale and cabbage. Slice the kale, cabbage and onion thinly.
4 Heat the coconut oil over a medium flame in a large frying pan, and add the onions. Sprinkle with a pinch of salt and 1/3 teaspoon chili powder. Cook for about 5 minutes.
5 Add the cabbage and stir together with the onions. Cover, and allow to cook for 5-7 minutes, stirring occasionally.
6 Uncover and add the kale. Sprinkle with another pinch of salt. Stir all ingredients and cook until cabbage and kale are tender.
7 By now, your lentils should be done. Strain them very well and toss them in with the vegetables in the frying pan. Stir all ingredients, and cook off any extra water that might be in the lentils.
Enjoy your colorful, delicious, nutritious dish!