Quick Curried Lentils with Carrots and Chickpeas for a Hormonal Imbalance
Lentils are one of my favorite go-tos when patients come to me for help with a hormonal imbalance. I love them because they contain a high amount of vitamin B6 and are a good source of iron. That all helps with the production of serotonin, the happy hormone that contributes to your overall well-being.
The best way to eat for hormonal balance is to incorporate lots of clean proteins, healthy fats, antioxidant-rich vegetables, and healing herbs. This quick curried lentils with carrots and chickpeas recipe includes all of those things, right down to the spices and oils. Coconut oil for example, contains lauric acid which is extremely beneficial for hormonal production. It also kills bad bacteria and can speed up the metabolism. (That makes it good for your digestive health too, by the way.) Lentils are a great plant-based protein source, boasting almost 20 grams per serving. Turmeric and ginger are some of the best healing herbs out there. Both have been used for centuries to address a number of ailments. And then there are leafy greens, all of which are a great source of antioxidants. I recommend spinach for this recipe, but any leafy green will do.
Ingredients:
Handful of organic spinach (one handful per plate)
2 cups red lentils, rinsed and cooked in 4 cups of water
1 cup cooked chickpeas
1 large carrot, cut into small chunks
2 cloves of garlic, minced
½ onion, cut into pieces
2 teaspoons curry powder
Dash of turmeric (optional)
A few dashes of dried ginger or ½ teaspoon of fresh grated ginger
1 teaspoon coconut oil
1 tablespoon parsley
Almonds (for topping)
Directions:
Cook the lentils in the 4 cups of water. Meanwhile, heat the coconut oil in a saucepan and add the onion. Once the onion becomes soft, add the carrot chunks. Add the chickpeas, then add all of the dried spices. Finish with garlic. When the lentils are done (roughly 8 minutes) add them as well. Serve over spinach or any leafy green.
*recipe adapted from One Green Planet
