This delicious recipe is great for those who follow a plant-based, vegan diet – or those of you wanting to try something new!  Lentils are a staple in my kitchen; they’re delicious and so versatile.  Here’s a few reasons why I love lentils so much:
high in fiber and complex carbohydrateslow in fat and calories.gluten-free for those of you with allergies or sensitivitieshigh in protein
This dish is easy to prepare, don’t let the list of ingredients intimidate you!  You can make the lentils yourself (soak overnight and then cook on the stovetop) or use a canned version (just be sure to rinse before using them). 
Another ingredient in this is recipe is couscous and it may not be something you’re used to cooking with.  It is also another staple in my kitchen, it is made of semolina flour and is a stable in many African dishes.  It is also incredibly easy to prepare; being a great alternative to pasta or rice.  Nutritionally speaking, it packs some power.  In 1 cup there are only 170 calories and nearly no fat, yet it contains 6 grams of plant-based protein and has 62% of the daily value for selenium.  Selenium is a mineral that acts as an antioxidant in the body, helping to keep tissues healthy by preventing cell damage.  It also aids in immune function and help the thyroid to stay healthy. 
Try it yourself!
Ingredients
½ cup cooked lentils
½ cup cooked couscous
1 small onion
1 tsp minced garlic
1 cup cashews
1 tsp thyme
1 tsp salt-free garlic spice blend
1 tomato, chopped
¼ cup coconut milk
2 tbsp olive oil
4 Portobello mushrooms
4 cups chopped kale
¼ cup walnuts
¼ cup dried cranberries
1 tsp lemon juice
1 tsp parsley
Directions:
1-  Soak ½ cup cashews with ½ cup water at least 2 hours prior to starting; this will be your sauce
2 – Heat the oven to 350F and place the mushrooms (stem removed) hollow side up on a baking sheet
3 – Prepare the stuffing by sautéing onion and garlic, thyme and garlic seasoning in 1 tbsp olive oil.  Add tomatoes, couscous and lentils. Once tomatoes have released their juices add the coconut milk and cashews.  Simmer at low heat while mushrooms are cooking
4 – Prepare the kale by massaging it with the remaining olive oil. Toss in walnuts and cranberries.
5 – Make the sauce by pureeing the cashew-water mixture, adding small amounts of water to achieve the desired consistency.  Add lemon juice and parsley
6 – Once the mushrooms have started releasing their juices and are tender; evenly divide the lentil stuffing evenly among the mushrooms and bake for another 5-10 minutes. 
Divide the kale evening, top with stuffed mushroom and drizzle with the cashew sauce. 
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