Double protein lentil chili.
Guys!!! We made it to 2017 & survived the holiday season. I hope your holidays were incredibly fun! We had the best 10 days. My husband & kids were all off, minus swim practice… we had all the free time. I stopped cooking for clients on the 19th and enjoyed a much-deserved respite as well. I wish I could say it was relaxing and easy going but hosting company, cooking, parties and attempting to keep up my fitness did take its toll. Plus both of my girls and father all managed to get sick right over Christmas/New Years. Never fails, right?
We hosted this year, as we always do. We had a lovely Christmas and then headed to NYC to get out of town. We’ve made it our tradition to go and visit the tree at Rockefeller Center, eat all the vegan food and check out the incredible window displays. It was a lot of fun. But today, reality hit and everyone headed back to school, swim and work – including me. I got up at 4a and got my run in and then began prepping food.
Today I wanted to get a jump start on dinner early because we have a swim meet after school. The timing always falls over dinner prep time. I typically stress the entire meet thinking of what to make for dinner – but not today. Taken care of and quickly in my Instant Pot. Did you happen to get an IP for the holidays? If you did… this is a must-try, easy plant-based recipe. This recipe has a huge protein punch with two types of lentils and the heartiness is perfect for a chilly winter dinner. I also love serving this over rice or quinoa. Makes a great lunch idea if you have any leftovers.
Let’s get started…
— Knead to Cook