I took a trip down memory lane today, to my little flat in Bondi where I lived for a bit when I was a bartender. I loved that little place. As I was a bartender working crazy hours, having evenings to prepare dinner wasn’t really a ‘thing’. So I would batch cook a few basics that I made up – I was never good at following recipes – and would freeze little plastic container portions (eek! If you want to ditch your plastic food storage, head HERE) and defrost them straight into a non stick saucepan (ditch those HERE) at lunch time before heading in to work.
Cheap. Hearty. Yummy. Ridiculously simple. Done organically it’s a $15 meal for 4 with accompaniments. I hope you enjoy it as my little family sure did tonight. All gobbled up. Serves 4 – 2 adults, 2 kids.
What you’ll need
1 large purple onion, rough chopped
1/4 cup olive oil
2 tsp garlic salt (or 2 cloves garlic 1 tsp salt)
500ml stock – veggie if you’re keeping the whole thing vegetarian / vegan otherwise I use chicken or beef broth (get great at broth HERE)
1 tin BPA free chopped tomatoes or 1/5 cups tomato passata
1 tin organic pinto or kidney beans, drained (I use Eden brand as they soak in Kombu for better legume digestion)
1 tin organic lentils, drained. (Global Organics is my fave lentil brand)
3 cups baby spinach or kale
1 sprig rosemary
2 sprigs thyme
1-2 cups fresh herbs to garnish (parsley for keeping it Euro or coriander if you want to take it into Mex territory with avocado, cheese and corn chips)
What to do
Fry the chopped onion in the olive oil
Once just getting browned, add the garlic salt, rosemary, thyme and fry for 1-2 minutes
Add everything else
Simmer for 30 mins on low until thick and rich. Add salt and pepper to taste.
DONE. Too easy, right? Feeding 4
Serve with sautéed spinach and quinoa or rice.
Tell me how you like it! Have you found us on instagram yet? @lowtoxlife
Real Food. Happy Bodies