Overview
This stew is designed to provide a rich source of energy through a combination of lentils, coconut milk, and spinach. The creamy texture and warm flavors make it comforting and easy to consume post-training or on the go, especially when packed in a thermos.
Ingredients
- 200g (1 cup) red lentils, rinsed
- 400ml (1 can) coconut milk
- 500ml (2 cups) vegetable broth
- 150g (5 oz) fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until the onion is translucent.
- Stir in the ground cumin and turmeric, cooking for another minute until fragrant.
- Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
- For travel, allow the stew to cool before transferring to a thermos. It can be stored in the fridge for up to 4 days.
Macros
- Approximate Calories: 350 per serving
- Protein: 15g
- Carbohydrates: 40g
- Fat: 18g
Coaching Tips
- Consume this stew within 1-2 hours post-training to optimize recovery.
- For added protein, consider mixing in some cooked chicken or tofu.
- This stew can be made in advance and frozen for easy meal prep. Just reheat before serving.