DAY 1: Lentils & Paneer, Brown Rice, Garlic Pita, Cucumber Spears

Lentils & Paneer

  • 1 cup lentils

  • 2 carrots, shredded

  • 1 Tbsp olive oil

  • ½ onion

  • 2 cloves garlic

  • 1 Tbsp curry powder

  • ½ tsp ground cumin

  • 1 cup frozen peas

  • ¼ # paneer, cubed

  • 3 slices deli ham, chopped

  • Sea salt to taste

  • Cilantro, chopped

Instructions

Sort lentils to remove debris; rinse and drain. Place in a large pot and cover with water. Boil 2-3 minutes, reduce heat, cover and simmer until tender (about 30 minutes). Do not drain. In a skillet, sauté onion in oil until tender. Add garlic and spices and cook until fragrant. Stir in peas, lentils, carrots and paneer and cook 2-3 minutes. Season with salt. Garnish with cilantro.

Brown Rice

  • 2 ¾ cups brown rice

  • 6 cups water

  • 1 ½ tsp sea salt

Instructions

Place rice and water in saucepan or rice cooker. Add salt; bring to a boil. Cover, reduce heat to low and cook 30-40 minutes or until rice is tender. If water is gone before rice is tender add a small amount of additional water and continue cooking. Set 2 ½ cups aside for Days 2 & 3.

Garlic Pita & Cucumber Spears

Instructions

Butter both sides of two pitas and sprinkle with garlic salt. Bake at 350° until golden. Turn pitas over to crisp second side, if desired. Cut cucumber into spears and serve with the meal.