1/4 large onion, minced
4 garlic cloves, thinly sliced
2 to 3 tablespoons extra virgin olive oil
1 small green pepper, diced
8 to 10 medium okras, cut in 1/4 inch slices
1/2 (28-ounce) can whole tomatoes (with juice)
2 cups veggie broth
1 cup green lentils
1 cup couscous
1/2 cup water
1 tablespoon coriander
1 tablespoon red chile flakes
soy sausage or soy chorizo, to taste
1. In a medium/large sauce pan, cook the onion and garlic in the extra virgin olive oil until onion is clear and the garlic is golden.
2. Add the green peppers and okra and cook for a few minutes with the lid on.
3. Add the remaining ingredients. Once it has begun to boil, reduce the heat, cover and let it simmer.
4. Check and stir every so often. It will likely take 30 to 60 minutes.
I made this recipe with a balanced diet in mind. The lentils and soy chorizo add protein, which I know I need to be mindful to get enough of, and the veggies and couscous add nutrients and carbs.
Note: If you can get sans marzano roma tomatoes I would highly recommend them, especially the D.O.P ones from Italy. If not, I'm sure whole canned tomatoes would work.
Additionally, you can always adjust the recipe to make it spicier by adding jalapeno or other spices. Garnishing with fresh cilantro is great as well. I hope you enjoy my gumbo! :)
Source of recipe: I was playing around in the kitchen, and this is what I came up with.