My husband would eat this every day if he could. Top with goat cheese if desired.

Maria
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place an 8x8-inch glass baking dish in the preheating oven to warm briefly. Remove and add coconut oil, 1 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in lentils.

  • Bake in the preheated oven until lentils are warmed through, about 10 minutes.

  • Sprinkle 1/4 teaspoon salt, 1/4 teaspoon black pepper, and oregano over tomato slices. Remove lentils from the oven and layer tomato slices and accumulated juices on top. Pour boiling water over tomatoes.

  • Continue baking until tomatoes soften, about 10 minutes.

  • Toss remaining 1/2 teaspoon turmeric powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, chicken, avocado, Kalamata olives, and macadamia nut oil together in a small bowl. Remove lentils from the oven and spread chicken mixture on top.

  • Return to the oven and bake until flavors combine, about 10 minutes more.

Nutrition Facts

746 calories; 51.1 g total fat; 89 mg cholesterol; 1286 mg sodium. 41.1 g carbohydrates; 40.2 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
01/28/2017
I was skeptical from the first time I read this recipe. Boy was I wrong to be so. This is really delicious and different. I've never eaten sprouted lentils but found that they are fresh crisp and enjoyable. It took a few days to sprout them but it is worth the time and effort. The dish is not as labor-intensive as it reads. Everything flows perfectly. While the dish is warming in the oven you're effortlessly doing the next step. The lentils lose some of their volume so even though at the beginning it seems it won't all fit in the pan don't worry it will. I used shredded chicken instead of diced and added a very generous amount of hot peppers. Thank you for this unique recipe. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/28/2017
I was skeptical from the first time I read this recipe. Boy was I wrong to be so. This is really delicious and different. I've never eaten sprouted lentils but found that they are fresh crisp and enjoyable. It took a few days to sprout them but it is worth the time and effort. The dish is not as labor-intensive as it reads. Everything flows perfectly. While the dish is warming in the oven you're effortlessly doing the next step. The lentils lose some of their volume so even though at the beginning it seems it won't all fit in the pan don't worry it will. I used shredded chicken instead of diced and added a very generous amount of hot peppers. Thank you for this unique recipe. Read More
Rating: 4 stars
01/28/2017
I was skeptical from the first time I read this recipe. Boy was I wrong to be so. This is really delicious and different. I've never eaten sprouted lentils but found that they are fresh crisp and enjoyable. It took a few days to sprout them but it is worth the time and effort. The dish is not as labor-intensive as it reads. Everything flows perfectly. While the dish is warming in the oven you're effortlessly doing the next step. The lentils lose some of their volume so even though at the beginning it seems it won't all fit in the pan don't worry it will. I used shredded chicken instead of diced and added a very generous amount of hot peppers. Thank you for this unique recipe. Read More