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Note: You can literally add whatever happens to be in your fridge and pantry. Here’s an example of my favourite!
2 cups cooked green lentils
2 cups cooked chickpeas or grain of choice, like brown rice
1/2 tbsp olive oil, for sautéing
1/2 red onion, chopped
3–4 garlic cloves, minced (I like LOTS of garlic)
2 golden beets, grated
2 carrots, grated
1 red bell pepper, chopped
1 large tomato, chopped
3 cups spinach or kale, roughly chopped
1/2 cup fresh parsley, minced
1 batch of ginger dressing (recipe below)
Salt & black pepper, to taste
Lemon Wedges & lemon zest, to garnish
Ginger Dressing Ingredients:
2 garlic cloves, chopped
2 inches of fresh peeled ginger, chopped
1 tablespoon tamari sauce (or soy sauce)
2 tablespoons lemon juice (approximately ½ lemon)
2 tablespoons tahini
1 tablespoon olive oil
2 tablespoons water
Prepare the ginger dressing in food processor (see below for recipe).
In a large skillet over low-medium heat, add your olive oil and sauté the chopped onion and minced garlic for a few minutes, being careful not to burn.
Now add in the chopped red pepper and tomato and sauté for another 7-8 minutes.
Stir in the chopped kale or spinach and sauté for another few minutes, just until tender.
Stir in as much of the ginger dressing as you would like, the chickpeas (or grains) and lentils, and simmer on low for another few minutes.
Remove from heat and stir in the minced parsley, beets and carrots.
Season with salt and pepper to taste and garnish with lemon wedges and zest.
Ginger Dressing Method:
Combine the first two ingredients in a mini food processor or blender. Blend well. You may need to chop them up finely depending on the efficiency of your blender.
Add in the remaining ingredients and blend until you have a creamy consistency. If you prefer a runnier dressing, add more water.