Soy Ginger Lentils with Baby Bok Choy
- Servings: 1 large or 2 small
- Prep time: 5 minutes
- Cooking time: 30 minutes
Ingredients
- ½ cup French green lentils
- 2 cups water
- 1 tablespoon butter
- 2 tablespoons shallots (finely sliced)
- 1 teaspoon ginger
- ½ cup corn (frozen)
- 1 tablespoon Tamari soy sauce
- 2 cups bok choy (sliced)
Method
- Bring water to a boil and add the lentils and stir well. Bring back to a boil, reduce heat to medium-low and cover. Simmer for 25 minutes or until lentils are desired firmness. Drain excess water and set aside.
- Preheat a non-stick frying pan on medium heat. Add the butter, shallots and ginger and sauté for 1 minutes. Add the corn, cooked lentils and soy sauce and stir until combined.
- Serve and enjoy.
For more great recipes like this, visit www.gourmetnutrition.com
Carrot, Orange, and Ginger Soup with Chicken
- Servings: 4 large or 8 small
- Prep time: 10 minutes
- Cooking time: 20 minutes
Ingredients
- Soup Base
- 2 tbsp coconut oil or butter
- 1 ½ cup onion rough chopped
- 1 tbsp fresh grated ginger
- 1 tsp cinnamon
- ½ tsp chili powder
- 6 cups baby carrots
- ¾ cup freshly squeezed orange juice
- ½ can coconut milk
- 3 cups low-fat milk
- 1 tsp salt
- ½ tsp pepper
Soup Garnish
- 1lb, 5oz chicken breast
- 1 tsp salt
- Cooking spray
Method
Soup Base
- Preheat a large pot on medium-high heat. Add 1 tablespoon of oil and then the onions and saute until lightly browned, stirring frequently. Add the remaining oil, ginger, cinnamon, and chili powder and saute for 1 minute more, stirring constantly. Add the carrots, orange juice, coconut milk, and low fat milk. Bring to a boil. Reduce heat to medium-low and cover. When the milk begins to boil, reduce heat immediately to a simmer to avoid boiling over. Simmer until carrots are soft (about 10 minutes). Let mixture cool for a few minutes. Add salt and pepper and puree with a blender or food processor until smooth and then pour back into the pot.
Soup Garnish
- Season chicken with salt. Preheat a large nonstick frying pan on medium heat and lightly coat with spray. Saute chicken until lightly browned and completely cooked (cooking in smaller batches and re-spraying the pan if needed). Add the chicken to the soup base, reheat on medium, and serve. To maintain the tenderness of the meat, avoid bringing the soup to a boil after the chicken has been added.
For more great recipes like this, visit www.gourmetnutrition.com