Lentils have the spotlight in this easy lunch. The mixture is loaded with flavor and vegetables. Plus, lentils pack a protein punch!
1 small sweet potato
2T diced white onion
1/4 cup grated carrot
1/4 cup chopped broccoli
1/3 cup cooked lentils
1T tomato paste
1t Dijon mustard
1/4t garlic powder
small handful of spinach, diced
Preheat the oven to 350 degrees. Poke the potato with a fork all over. Once the oven is heated, bake the potato in the oven for 45 to 50 minutes, until soft. For a faster cooking time, cut the potato in half lengthwise. (Alternatively, you can cook the potato in the microwave.)
Preheat a small skillet over medium heat. Spray with cooking spray and add the onion. Cook until soft. Add the carrot and broccoli and cook for about five more minutes. Add the remaining ingredients--except the spinach!--and stir. Cook for five minutes until mixture is heated through. Add the chopped spinach and stir until greens have wilted.
Once the potato is done, add the lentil mixture. Top with hummus and eat!
(If you don't have time to bake the potato, serve the mixture over greens or toast!)