Red Lentil Chili + Baked Potatoes
The Baked Potato Is Back 🥔
The Inspo: I grew up eating baked potatoes every single week during the summer. I think it was a staple for pretty much everyone in the 90’s / early 00’s. My original obsession with it was more butter than you could fathom, sour cream, fresh chives from my mom’s garden and salt. 👌 To put it simply, I had a massive craving for a baked potato this weekend, but this time I wanted to make it blood sugar friendly and a whole meal that’ll stick with you. I made a red lentil chili to go along with it and of course had to top these with chives for the nostalgia! This hits the spot, feels like I;m home again and makes the absolute best leftovers.
The Hero Ingredient: It’s the red lentils! If you aren’t cooking with these, we need to change that immediately. Aside from melting down into a thick, velvety texture in minutes without hours (unlike some other varieties of lentils) of simmering, these tiny legumes are a total health powerhouse. They deliver a massive hit of prebiotic fiber that keeps your gut happy and your blood sugar stable. They flood your system with a clean dose of plant protein, iron, and heart-healthy magnesium to support your nervous system. It’s one of my favorite ways to fuel your body with steady, cellular energy while eating something that tastes like comfort in a bowl.
Bai’s Tip: Lock this one down for your busy weeknights. The chili comes together on the stove in the exact same window of time it takes to roast your potatoes. You’ll have a beautiful, steaming bowl of comfort food on the table in under an hour, flat.
Not sure yet? Start with a free trial and see what it feels like to have a seat at the table. 🥗
