I’m back from vacation and excited to be in my kitchen again making new recipes to share with you!
I didn’t realize how much I missed it until I had half the day on Saturday to experiment 🙂
Today’s dish came about as I was planning the menu for a cooking class I’m teaching about GBOMBS foods (Greens, Beans, Onions, Mushrooms, Berries, Seeds/Nuts) for a client in DC. If you missed the GBOMBS post, check it out to learn which foods are the best disease-fighting, nutrient-dense foods we can eat.
Aside from being packed with nutrient-rich foods, the other motivation behind this recipe was to make a quick and easy dinner option (on the table in under 30 minutes).
Two of the GBOMBS foods in this meal are onions and mushrooms, two of the most underappreciated plants we eat.
For most of my life, I had no idea just how good these foods were for my body, but I’ve learned a lot about just how amazing they are!
They both contain powerful compounds called angiogenesis inhibitors, compounds designed to prevent the formation of new blood vessels, thereby stopping or slowing the growth or spread of abnormal cells and protecting the body against fat storage.
Certain cancer drugs contain angiogenesis inhibitors, but these compounds also occur naturally in dozens of plants, including onions and mushrooms!
I didn’t eat onions or mushrooms until a few years ago (I’d deemed them both “gross”), and neither did my husband, Bill. Now, we love them and put onions in just about every savory dish we make.
What I like about this dish is that it’s “semi-homemade,” meaning one of the ingredients is from a can.
BUT, just because it comes from a can doesn’t mean we have to lower our standards when it comes to quality and nutrition! We still make sure we can recognize and pronounce all of the ingredients and that they are real, whole foods.
The star of this dish, a can of lentils from Eden Organic, passes the real food test 🙂
We’ve been using Eden Organic beans for years because they taste great, don’t get mushy at the bottom of the can like other bean brands, and they have no added sodium.
Lentils are packed with fill-you-up fiber and protein, and they keep me feeling full for hours.
Because the lentils are already cooked, this dish can be prepared in about 20 minutes and requires only one pan 🙂 Yay for recipes with minimal clean-up (not my strong suit).
I had leftovers for lunch today in my thermos, and they were delicious! The onions melt in your mouth.
- 2 tablespoons ghee or coconut oil (or other high heat cooking oil)
- 1 large yellow onion, cut into half moons
- 1/2 pound cremini (AKA baby bella) mushrooms, cleaned and sliced
- 1/4 teaspoon sea salt (+more, to taste)
- Black pepper, to taste
- 1 can Eden Organics Lentils with Onion & Bay Leaf* (below for 100% GF option)
- 1/4 cup scallions, thinly sliced
**100% GLUTEN-FREE OPTION: Although all of the other recipes on my site are gluten-free, this can of lentils does contain a small amount of shoyu, which is made with organic wheat. I’ve contacted the company to see if they have plans for a wheat-free option in the future. In the meantime, if you are completely avoiding gluten, follow the box directions for cooking one cup of green lentils and add some basil, garlic and tamari to the dish at step #3 below.**
- Melt 1 tablespoon ghee or oil in a large saute pan set to medium heat. Add onions and saute for 6-8 minutes or until soft.
- Add 1 tablespoon ghee or oil, salt and mushrooms. Saute with onions for about 6-8 minutes or until they’ve shrunk in size and softened.
- Add can of lentils, including juices, and stir to combine. Let simmer for about 5 minutes.
- Remove from heat and sprinkle in scallions, tossing to combine. Serve hot.