This meal just got me through a super long day today! Power packed with 4+ veggies, legumes (isn’t that the funniest word?!) and your grain of choice, this tasty Mediterranean inspired dish gets the job done. See below for the deats.
To make 4-6 servings:
- 1 pkg turkey kielbasa
- feta cheese
- your grain of choice (rice, quinoa, etc.)
- 1T coconut oil
- 1T olive oil
- 1T lemon juice
- 1t soy sauce or coconut aminos
- 1/2 c. cooked rice or grain of choice
You will use this recipe for the spinach lentils. The ingredients are:
- 3 c. baby spinach
- 1 bay leaf
- 2 carrots
- 2 celery stalks
- 2 cups lentils (I used red and green)
- fresh parsley and thyme
- 1 onion
- 2 small Yukon potatoes
- 4 c. chicken broth or stock
- salt and pepper
Prepare lentils according to recipe directions. Cut the kielbasa into small rounds and cook over medium-high in 1T coconut oil. Once lightly browned, turn and cook the other side (about 5 minutes each side). Set aside to drain. While cooking, remove the stem pieces from the kale and massage (yes, I said massage!) with olive oil and lemon juice until the kale has softened and is evenly coated with the oil mixture. Place kale in the warm pan you used for the kielbasa and cook covered over medium heat until the kale turns bright green. Add soy sauce, mix, and continue to simmer covered for about 2-3 more minutes.
Get your bowl ready! Fill the bottom of the bowl with 1/2 cup rice on one side and 1 cup of kale on the opposite side. Top the rice with a scoop of lentils, kielbasa, and feta cheese. Enjoy!