Well, this meal will give you time for extra cleaning. I invented it. It was delicious, healthy, inexpensive, versatile, and lasted three nights and a lunch. The first night, I served the tacos pictured below, the second night I served the lentils over rice, and the third night I made a soup from it...throwing in whatever I had in my fridge. They were good all three ways.
I cannot technically claim this recipe to be "clean eating" due to the taco seasoning and the corn tortillas. HOWEVER...close enough...and here goes...
Idea inspired by: my dear friend Julie Fletcher
Put in your shopping cart the following ingredients:
1bag brownish/green lentils
1 can black beans
1 can diced tomatoes
1 can corn
for garnish: black olives, shredded cheese, salsa, sour cream, chives, etc.
Put your apron on and ...
Cook 2 cups lentils according to package directions with about two to four tablespoons taco seasoning according to taste. Move to a large skillet (this makes a ton) and add canned corn, black beans, and tomatoes til warm. Serve in warmed corn tortillas and garnish however you like em. You won't miss the meat...my husband the carnivore loved all three versions of these lentils!