ClarityMainModerateVegetarianGluten FreeDairy Free
Harbor Lentil Bowl
Broccoli and seaweed legume ragout with toasted almond and reishi coconut
15 minutes prep30 minutes cookServes 2640 kcal per serving
The Story
Imagine a harbor at dawn where hearty lentils and mineral rich seaweed come together in a warm coconut broth scented with reishi. This bowl grounds and clears the mind with slow carbohydrate steadiness.
A main plate that balances legumes for slow energy with vibrant vegetables and a touch of adaptogen creates a calm sustained focus. Texture and mineral density are equal parts nourishment and clarity.
Ingredients
- Cooked Green Or Brown Lentils2 cups cooked
- Broccoli Florets2 cups
- Red Bell Pepper1 medium sliced
- Seaweed Flakes1 tablespoon wakame or nori flakes
- Almonds Chopped1 quarter cup toasted
- Coconut Milkhalf cup
- Olive Oil2 tablespoons
- Reishi Powderhalf teaspoon
- Ashwagandha Powderquarter teaspoon
- Sea Saltto taste
- Black Pepperto taste
Method
- 1Preheat a skillet over medium heat and add one tablespoon of olive oil then sauté sliced bell pepper until softened and lightly caramelized.
- 2Blanch broccoli florets in salted water for two minutes then shock in ice water and reserve.
- 3Warm the coconut milk with reishi powder and ashwagandha powder whisking until integrated then fold into the cooked lentils with seaweed flakes.
- 4Gently fold in the sautéed bell pepper and blanched broccoli and season with salt and pepper.
- 5Serve the ragout in bowls and finish with toasted chopped almonds and a drizzle of olive oil for silk and richness.
Nutrition
Per serving
28g
Protein
68g
Carbs
28g
Fat
Calories640
Fibre18g
Sugars10g
Vitamins
Vitamin C90 mg
Vitamin K50 mcg
Minerals
Iron6 mg
Magnesium180 mg
Utensils
SkilletSaucepanMixing SpoonBowl
This way of cooking
Hormonal Equilibrium
Endocrine balance, cortisol, steady energy.
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