Recipe Ingredients

• dried lentils320g
• canned chickpeas480g
• chicken breast880g
• textured soy protein120g
• carrot400g
• onion320g
• red bell pepper320g
• crushed tomatoes480g
• garlic16g

Seasoning (counted in the macros): extra virgin olive oil, paprika, cumin

Preparation Steps

1. Dice the onion, red pepper, carrot and garlic small. Cut the chicken breast into 2 cm cubes.
2. In a large pot, heat the oil and fry the onion, garlic and pepper for 5 minutes. Add the chicken and brown it for 4 minutes.
3. Add the paprika, cumin and salt. Stir for 30 seconds, then add the crushed tomato and the carrot.
4. Add the dry lentils (no soaking), the textured soy and water to 3 fingers above them. Bring to a boil.
5. Lower the heat and cook covered for 30 minutes, stirring now and then. Add water if it gets dry.
6. Drain the cooked chickpeas, add them and cook 10 more minutes, until the lentils are tender. Taste and add salt if needed.
7. Let it cool and divide it into 8 containers. Keep 3 in the fridge for the first days and freeze the rest. Reheat in the microwave at work.