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.

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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.

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