LENTIL, MUSHROOM, WILD RICE AND BABY SPINACH
My go to super healthy, low GI lunch that keeps you satisfied, is Full of plant based protein, iron, complex carbohydrates & more!
2 x Garlic Cloves, diced
1 tbsp Olive Oil
1 cup diced mushrooms
1/2 cup organic vegetable stock
1/2 cup baby spinach
1/1 tin organic lentils (drained)
1/2 cup cooked wild rice (see packet instructions for cooking)
Salt & pepper to taste
In a pan add some olive oil a cook on medium / high heat. Then add the diced garlic cook for 30 seconds. Add 1 cup of diced mushrooms with a little pinch of salt (I use pink Himalayan salt), add a little water and stir until the mushrooms for a minute.
Then add 1/2 cup of water or veggie stock & cook on a medium heat for 5 mins. Add the tin of organic lentils (make sure they are drained and rinsed) and stir through for another 30 seconds or so. Add 1/2 a cup of cooked wild rice and cook in the broth for a few minutes adding a little more water or veggie stock if needed. Add handful of baby spinach and stir through until wilted. Add cracked pepper & a little Himalayan salt if needed.