In this video I’m showing you how to make some of my favorite 5 Ingredient Recipes! They’re all vegan, gluten-free, one pot meals! When you’re low on ingredients or on a budget cooking healthy meals can feel like a major struggle, so these easy and healthy recipes will be a big helper to you! Not mention each meal has at least 20 grams of protein per serving!

Disclaimer: I’m not counting things like water, salt, pepper or oil as an ingredient as I’m assuming you have these kitchen essentials at your disposal. One last tip is that these recipes are absolutely delicious with just these 5 ingredients but you can 100% add more things to the recipes if you have them.

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*Yellow Lentil Curry* 395 cal, 22g protein, serves 2
- 1 cup yellow lentils (moong dhal), rinsed
- 2 to 3 tbsp curry powder
- 2 tbsp tomato paste
- 1 tbsp fresh grated ginger
- 4 garlic cloves, minced
- 4 cups hot water / veggie broth
- Salt, pepper to taste
- Optional: Replace 1½ cups broth for 1 can coconut milk
Spice Blend if you don’t have curry powder:
* 1 tsp chili powder
* 1 tsp cumin
* ½ tsp turmeric
* 1½ tsp garam masala
* 1 tsp cinnamon
* ½ tsp coriander

Preheat a large skillet over medium heat. Warm ¼ cup water (or 1 tbsp oil) and sauté the ginger and garlic for 2 minutes, until softened and fragrant.
Stir in the tomato paste and curry powder and cook for another 2 to 3 minutes, allowing the tomato paste to darken slightly and the curry to infuse the tomato paste.
Stir in the rinsed yellow lentils and pour in the hot water/broth. Stir, cover and bring to a simmer on medium-high heat and cook for about 15 to 18 minutes, until the lentils are softened and cooked through and most of the water has been absorbed.
Serve over rice and garnish with cilantro if desired.

*Mexican Rice* 405 cal, 20g protein, serves 5
- 1½ cups corn
- 2 cans (or 20 to 25 oz) black beans
- 3 cups cooked rice
- 1 tbsp chili or chipotle powder
- 1 cup salsa
- (Optional: lime juice, cilantro and avocado for serving)

Preheat a large skillet over medium heat. Add corn and black beans and heat through until it’s steaming and hot, about 3 mins.
Add rice, chili powder, stir to combine frequently for 3 mins.
Stir in salsa, cook until everything is warmed through.
Remove from heat, let cool. Then garnish as you please! (cilantro, avocado, lime juice)


*Lasagna Soup* — 500 cal, 24g protein, serves 4
- 1 jar Pasta sauce
- 6 Lasagna noodles (133 g), broken into pieces
- 1.5 cups Red lentils, drained and rinsed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 cups hot water or veggie broth
- salt, pepper to taste
- Optional: 2 tsp Italian seasoning, vegan cheese to garnish

Sauté the onion and garlic in a large saucepan for a few minutes until translucent and fragrant. Add all remaining ingredients, stir to combine, cover and bring to a boil, then bring to medium-low and simmer for 12 to 15 minutes, until the lentils are soft and the noodles are al dente.


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