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Cook This: Legumes & Greens

GREENS

LEGUMES

I recently survived Meat Free Monday. Now there’s something I thought I’d never say. But it’s true. This is how I did it.

Tonight I made another super healthy yet still delicious meal using a variety of legumes and some fresh green veggies.

WHAT THE HELL ARE LEGUMES?!?!
“Legumes” is pretty much the collective name for things like split peas, brown lentils, red lentils, beans and peas. They are mad healthy and combined with things like pearl barley or other grains they are a very healthy alternative to meat.

Legumes & Greens

Shopping list:

a packet of “soup mix” from Woolies (contains lentils, pearl barley, split peas and red lentils) or
a packet of any of the above
baby spinach
baby green beans
1 onion
organic chicken stock (or veggie stock if you don’t like to eat animals)
salt & pepper to taste

Method:

put two cups of your soup mix in a pot and cover with chicken stock
simmer for 20 min
in the mean time, cut the tops and tails of as many green beans as you like, and pop them in a microwave dish with water covering them for about 10 minutes
while all that is going on, finely chop one onion, and sweat it off in a little olive oil on a low heat until all the onion is soft
add the green beans to your pan and fry for about 3 minutes
cover the contents of the pan with a couple of hand fulls of baby spinach and ad a splash of water
season with salt & pepper
allow the spinach to wilt
ad about half of your cooked soup mixture to the pan and fry for about 10 minutes on a low heat until most of the moisture has evaporated
serve with a squeeze of fresh lemon over the top

*the other half of your soup mix can be used the next day for soup, salad or as a warm dish on its own served with a green salad.

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