As we get closer to cooler weather, you may want to keep this delicious soupy recipe in mind. Lentils are an incredible source of protein, fiber and complex carbohydrates, helping you boost your metabolism, nourish your body, and even lower cholesterol levels. On top of being hearty and satisfying, it is super simple to make.
Ingredients (feeds 4-6 people):
1 Lb. Lentils
4-5 Chopped Tomatoes
2 Large Chopped Jalapeno Peppers (No Seeds)
1 Small-Medium Chopped Onion
A Small Chunk of Onion
A Large Garlic Clove
6 Large Eggs
Vegetarian (Optional) Bouillon
Sweet Plantains (Optional)
Boil the lentils with a splash of olive oil, a bit of salt, and the garlic clove. Cover them up and continue to check them until they are soft (continue adding water if needed). You can make this more of a soup by adding more water and have a more runny consistency. While the lentils cook, lightly saute the onion and jalapeno peppers, then add the chopped tomatoes. Once the lentils are soft, set the heat to medium-low, get rid of the chunk of onion and the garlic. Add the sauteed onions, peppers, and tomatoes as well as the bouillon in to the pot with the lentils and mix it all together. Crack and drop in the eggs into the soup, carefully placing them separate from one another and cover the pot with a lid. Gently mix the soup occasionally (covering the eggs to allow for the heat of the soup to cook the eggs). Once the eggs are cooked throughout, add salt to taste and enjoy. For added deliciousness, separately fry sliced plantains with a bit of olive oil or with an air fryer and add to the soup.
Feel free to adjust the amount of any of the ingredients according to your preference. This is a full meal that will help your digestive health and give you all the nutrients you need.
Try it and tell me what you think. I prefer it with the plantains, but sometimes the stores don’t have them ripe enough (therefore not pictured).
I haven’t been a vegetarian all my life, in fact, I’ve only been a vegetarian for a little over a year. It was a very personal decision that I had been considering for the longest time and I am very happy with it. I was already not a great cook and the switch to vegetarian has made it even harder… why? Well, now I have been needing to figure out how to get everything my body needs with this new lifestyle, how to not get bored eating the same things over and over, and how to expand my taste buds by trying other foods that maybe I wasn’t as crazy about or willing to try before. Sadly, I am still not a great cook, but I am making progress and I just absolutely love sharing my small cooking accomplishments with you. The below, is a small twist on a dish my mom used to make (hers involves pork), hope you try it and tell me what you think!
I will not be using measurements for
this recipe as it is all based on personal taste. If you are a big fan of any
of the ingredients, just add more of it.
Jalapeño pepper (I used half of one without seeds
to not make it too spicy)
White or yellow onion
Mozzarella or Oaxaca cheese
the onion and jalapeño. Once finely chopped, put it on a pan with a little olive
oil at medium-low heat and cook them until the onions are golden.
tomatoes in small pieces and add them to the pan.
Cut the zucchini
and squash in small pieces and add them to the pan. Mix occasionally to allow
all of the ingredients to cook and not stick to the pan.
Once the zucchini
and squash are cooked but still firm, add the corn and salt to taste.
cheese and mix, allowing it to melt on the other ingredients.
a side of sliced avocado. You may garnish with a bit of extra cheese on top,
some greens or anything else you like.
Super easy, very quick to make and
Do you have a cool vegetarian recipe for
me to try? Post it in the comments and I will give it a go.
Y’all – if you’re not using avocado for literally EVERY use in your life.. you’re missing out! I won’t take total credit for these “recipes” (Chantal is the resident beauty expert here), but I got to be the guinea pig and L-O-V-E-D all of this.
In case you didn’t know, you can use avocado in your meals (duh), for your face, and for your hair. Avocado is rich in healthy fatty acids, and can be extremely moisturizing externally. It also has potassium, letithin, and more minerals that nourish your body inside and out.
If you have a sweet tooth just like I do, you are going to love this healthier, lower calorie dessert.
Your favorite apples Finely chopped nuts (I chose almonds, pecans, and pine nuts) Raisins Red or white wine Cinnamon Honey or agave nectar
Preheat the oven at 350°. Slice apples in half and cut out a hole in the center to use it as a pocket. Stuff the center of each apple with a mix of nuts and raisins. Place the apples on a cookie sheet. Fill the center of the apples with the wine. Sprinkle cinnamon on top of the apple. Drizzle them with the honey or agave nectar. Cover the apples with aluminum foil and bake them for about 25 minutes or until soft. Enjoy them while warm. Yum!
Add your own spin to the dessert and share your master piece with us!