15 minutesLunch

Grain-free macrobowls with lentils, kimchi and kale

Makes: four servings
Makes: four servings


  • 2 carrots
  • 4 cups shiitake mushrooms
  • 8 cups kale
  • 1 ½ tbsp minced garlic
  • ½ cup tahini
  • 2 tbsp soy sauce
  • 1 ¾ tsp chinese five-spice
  • 1 ½ cups canned lentils
  • 1 ⅓ cups kimchi


  1. Chop carrot, shiitake mushrooms and kale into bite-size pieces (discarding the touch center ribs and stems of kale).

  2. Fill a medium shallow pan with 1 inch of water. Add carrot, shiitake mushrooms and kale. Cover and steam 5 minutes, or until carrots are slightly tender. Remove from heat and drain.

  3. Meanwhile, in a small bowl, blend or whisk together garlic, tahini, soy sauce and chinese five-spice.

  4. Place lentils in a microwave-safe dish and heat on high for 45 seconds.

  5. Spread lentils, veggies and kimchi on a plate, then drizzle with sauce.