When you are looking to reduce your meat intake and limited on resources you naturally reach for carbs, pasta and rice come to mind. While you are learning about how to get all of your proteins on your new diet I suggest looking into discovering lentils, they are healthy and tasty and easier to digest than their counterparts, beans. Also a great alternative in preventing carb overload. Lentils are easy to make and delicious.
Try adding some steamed greens as a side. Steam any kind you like. I really like adding broccoli to the mix as well. Add some balsamic or red plum vinegar a dash of sesame oil, toss is a hot pan and voila.
1 cup finely chopped white onions
2 cloves garlic, finely chopped
1 T ginger jarred
4 cups water
1 cup dried red lentils
1 t. cumin
1 t. tumeric¼
¼ t cinnamon
1 t. salt, or to taste
3 T. tomato paste
5T. seasame oil
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.