By Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist
Springtime is finally here even though it’s still cold in the northeast! I love to spend Sundays batch cooking for the week. This week’s hearty meal is bright, vibrant, packed with immune supporting anti-inflammatory phytonutrients and of course 100% plant-based for Meatless Monday!
Lentils are a super energizer packed with protein and fiber. Turmeric is a root that can also be consumed as a dried spice. Turmeric is rich in antioxidants and anti-inflammatory compounds like curcumin. Combining black pepper with turmeric helps make these compounds up to 1000 times more bioavailable or absorbable. So enjoy some food synergy with this hearty yet healthy meal.
I love to add a pinch of black pepper and turmeric to rice or quinoa just before cooking. It’s an easy way to add more spice and nutrients without influencing flavor. The turmeric will soak into the grain while cooking, in this case giving our brown rice a nice yellow hue.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes