Lentil Kale Bowl

This lentil kale bowl packs a powerful nutritious punch for lunch or dinner. It’s my new favorite meal. The recipe below has 439 calories and 413% of vitamin C and 335% of vitamin A! And it’s perfectly balanced with 14% protein, 29% fat and 57% carbohydrate. It’s vegan, vegetarian, gluten-free, dairy-free–but keeps you going for hours because of the nutritious profile. If you are in a rush and don’t have time to sprout lentils–you can find sprouted, dried lentils. The vitamin c from the kale and orange help with absorption of iron from the lentils. Feel free to add red pepper flakes, lemon zest and spices to give it more flavor.

2 cups chopped kale
1/2 cup white rice

1/2 cup sprouted lentils, steamed
1 tablespoon olive oil
1/2 orange segments, chopped
salt and pepper

Steam chopped kale for 5 minutes.  Add 1 cup lentil and rice mixture with 1/2 chopped orange, 1 tablespoon olive oil, salt, pepper and spices. Enjoy!

To make rice:
1 cup white rice
2 cups water

Bring to a boil in a small pot. Cover. Reduce heat to low. Cook for 15 minutes. Do NOT remove lid–even to check. Let rest for 15 minutes with lid on. Then fluff with fork.

To make sprouted lentils: 
1 cup green lentils
Soak lentils for 1 day in water at room temperature. Rinse and drain. Then sprout them for 2 days in a colander covered with a dish towel until sprouts are 1/4 inch long. Rinse every 12 hrs. To keep them moistened.
Cook in 1 cup boiling water for 10 minutes.

Combine rice and lentils in a bowl for a base of a meal.

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