Day 1 dinner

20120223-002151.jpg
Sautéed Split Yellow Peas and Kale

Bring 1/2 c yellow peas in 1/2 c water to slow simmer in a small pot. Cook uncovered until preferred doneness.

I often make up big batches of lentils and beans and then freeze them in 1 or 2 cup containers. They are easy and fast to thaw by putting the frozen lentilcycles into a pot on low heat with a bit of water to avoid scorching.

Chop a good bunch of kale into bite-sized pieces and sauté in a frying pan with 1-2 Tbsp of coconut oil. Add salt and pepper to taste. While this is cooking, add a bit of bouillon to the lentils for flavour, mix well. When kale is cooked to desired tenderness, add lentils and mix well to warm and season thoroughly.

Enjoy!