-1 tbsp of coconut oil
-4-5 carrots, peeled + sliced
-3 onions, chopped
-4 cloves of garlic, minced
-2 tsp cumin (more or less to taste)
-2 tsp ginger (more or less to taste)
-1 tsp sea salt
-1 tsp ground pepper
-3/4 cup red lentils rinsed
-1/2 cup split yellow peas, rinsed
-Sautee onion, garlic and carrots in oil. Add cumin, ginger, salt and pepper. When onions are soft, add 10 cups of water, lentils and split peas. Bring mixture to boil stirring occasionally. Reduce heat, simmer until lentils , carrots and peas are tender. Transfer in batches to blender, or leave in pot and use a hand wizzer mixy thingy to blend. Keep blending until smooth.
Garnish with a dab greek yogurt mixed with coriander.
This is one of my favourite breakfast foods and definitely makes it easy to stay on track.
For variation, I add additional veggies like peppers and mushrooms, but the flavour of this great omelette comes from the sauteed kale (in my opinion). I also like to add low-fat cheese.
The four basic ingredients: coconut oil, kale, eggs, onion
Start with warming a tsp of coconut oil in a pan.
Then add 1 tbsp of chopped onion to soften (or more if you like onion)
Add a handfull of kale.
Once the kale softens spread the kale and onion mix in the pan.
Lightly beat 2-3 eggs in a dish, and pour the eggs over the onion and kale.
Allow egg to cook slightly. Add low-fat cheese (optional).