Adapted from The Food Lover’s Cleanse
Ingredients
2 T garlic oil, divided
1 bell pepper, diced
1 can of tuna or salmon, drained (see Monterrey Bay Aquarium Seafood Watch for recommendations)
1 can lentils or chickpeas, drained and rinsed
4 cups kale, stems removed, chopped into thin strips
1/4 cup dill or parsley (optional)
2 T lemon juice (or more to taste)
Instructions
Heat 1 T garlic oil over medium in a large pan. Add peppers and cook until softened, 2-3 minutes. Add tuna and break into chunks, cook for 2 minutes more. Add kale and cook until softened, 3-4 minutes. Gently stir in herbs and lentils or chickpeas until warmed through. Remove from heat, stir in 1 T garlic oil, and season with lemon juice and salt and pepper. Serve warm or at room temperature.
Serves 4 - be sure to keep lentil/chickpea serving to 1/2 cup or less
Photo by Gaelle Marcel on Unsplash