Ingredients
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200 g green lentils
1 pack of frozen peas
1 broccoli
1 zucchini
3 stalks of celery
1 spring onion
a little oil
salt & pepper
3-4 tbsp cucumber kimchi or another complete organics kimchi of your choice
Dip
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1 cup plant-based natural yogurt
1 lemon
100 g baby spinach
salt & pepper
This is how we proceed
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Cook the green lentils in a pot according to the instructions (about 15-20 minutes). About 5-7 minutes before the end, add the frozen peas. Then sieve the lentils and peas.
Wash the broccoli, spinach, zucchini, celery and spring onion and then chop the broccoli, zucchini, celery and spring onion.
Pour a little oil into a pan and sauté the spring onion, broccoli, zucchini and celery for 5-10 minutes with the lid on. Season with salt and pepper.
For the dip, mix the natural yogurt, spinach, salt, pepper and lemon juice together.
The green bowl can now be served with the lentils, vegetables and our cucumber kimchi and garnished with the dip.
Tip
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The ingredients for the green bowl are suitable for meal prep.
