I don’t know about you, but I love lentils! They are packed full of nutrition, tasty and versatile in any meal.

Today’s recipe is dairy-free, gluten-free and packed full of flavor. I love the winter-time in using my fabulous crock pot. How about you? What is your favorite slow cooked meal ? Do tell. Crockpot meals are a great way in adding wonderful nutrition, flavor and real food ingredients that is sure to please a crowd or your family. There are numerous health benefits with utilizing curry in most dishes along with the lovely lentils.

 

 

HEALTH BENEFITS OF LENTILS:

 

Aids in healthy functioning of the digestive system

Aids in weight loss

Boosts the body metabolism

Controls diabetes

Cancer fighter

Improves digestion

Lowers glucose levels in the body

Prevents birth defects with expecting mothers

Prevents constipation

Reduces bad cholesterol levels

Reduces risk of heart diseases

 

Just a 1/4 cup of lentils provides you with…….

28% of daily fiber

15% of your daily iron

25% of your daily folate

 

LENTILS ARE ALSO LOW IN…………….

Fat

Calories

Sodium

 

 

SO CONSUME SOME LENTILS WITH NOURISHING YOUR MIND, BODY AND SOUL FOR OVERALL WELL BEING!

 

 

HEALTHY BENEFITS OF CURRY:

Helps stimulate the immune system

Aids in improving bone health

Reduces risk of bacterial infections

Promotes healthy digestion

Reduces cognitive decline and risk of Alzheimers disease

Rich in anti cancer properties and reducing the risk of liver cancer

 

 

 

 

LET’S SCROLL DOWN FOR THE RECIPE………………………..

 

 

 

 

 

 

SERVES:6

 

 

INGREDIENTS:

2 tbsp extra virgin olive oil

2 organic carrots, peeled and chopped

1 medium onion, chopped

2 garlic cloves, peeled and minced

2 bay leaves

2 tsp ground curry

1 tsp ground cumin

1/2 tsp dried coriander

2 cups lentils

6 organic(free of hormones) boneless, skinless chicken tenders, sliced and cubed (about 1inch)

sea salt, to taste

black pepper, to taste

5 cups organic (low sodium) free range chicken broth

1 cup filtered water

1 fresh tomato, diced

2 tbsp fresh herbs, chopped (any kind you prefer)

 

 

INSTRUCTIONS:

In a medium saucepan, on medium heat, place olive oil, garlic and carrots into the pan. Cook until soft and fragrant; about 2-3 minutes. Add the curry to the mixture and let cook for another 2 minutes, or until you can start smelling the curry. Remove from heat and place into the crock pot.

 

With the chicken, this may be either prepared the night before or the day of. In a skillet, with a pinch of oil, cook the chicken on each side until there is no pink present. Make sure you season with a pinch of sea salt and pepper to elevate the taste profile. When done, place in a separate bowl, covered, and in the refrigerator until ready for the crock pot.

 

Add the rest of the ingredients into the crock pot. Let cook on low for 8-10 hours. About a half hour before, slice and cube the chicken; place into the pot. Season, if needed, at this time. Then cover.

 

Then serve in decorative bowls and garnish with fresh herbs. Enjoy!

 

 

 

 

 

 

NUTRITIONAL VALUE: Calories 291; Total Fat 5.6g; Sodium 59mg; Total Carbohydrates 43.8g; Dietary Fiber 21.1g; Protein 17.3g; vitamin A 72%; calcium 6%; vitamin C 13% and iron 32%. This dish is low in saturated fat, sodium, it’s very high in dietary fiber, vitamin A, vitamin B6, it’s high in manganese, phosphorus, iron and thiamin.

 

 

 

 

 

Comments