Source: Super Golden Bakes | Serves: 4-6 | Time: 20 min
Changes: skipped pasta, did not serve with lemon wedges
1 tbsp olive oil
1 large onion, finely diced
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp smoked paprika
1/4 tsp chilli flakes
3 celery stalks , finely diced
2 carrots , finely diced
1 cup green #lentils, rinsed
1 14 oz can #chickpeas, drained
1 14 oz tin plum tomatoes, liquidised or passata
7 cups vegetable stock
Small bunch parsley, chopped and divided
Small bunch cilantro, chopped and divided
S&P, to taste
Heat the oil using the sauté function and cook the onion over medium heat for about five minutes. Add the spices and stir to combine.
Add the celery, carrot, lentils, chickpeas, passata and stock. Stir in half the herbs, cover, set vent to ‘sealing’ and cook for 13 minutes at high pressure. Release the pressure manually.
Stir in the remaining herbs just before serving. Taste and adjust the seasoning.
Ladle into bowls and serve with a splash of lemon juice or apple cider vinegar if you'd like.
Journal for Yesterday
Oops, I did it again. I was supposed to have this for dinner, and instead I ate a sandwich. But hey, it made for a great lunch today.
Food & Drink
6 glasses water
2 cups coffee
Breakfast: butternut squash noodles, with thai chili humus, sundried tomatoes, and an egg
Dal Makhani, with naan
Peanut butter and hummus sandwich
2 mile walk
8,589 total steps