Quick Easy Lunch In Lima With Lima Beans

Quick Easy Lunch In Lima With Lima Beans
Heather Nicholds, C.H.N.

A quick easy lunch is always good when all you want to do is enjoy your day. Maybe you’re heading out for a matinee with friends, or maybe you have a date with a hammock.

Either way, I like meals that are simple to prepare because I have a lot more fun making them than if I have to spend hours in the kitchen, and it’s nice to bring out the wonderful flavors of the foods themselves.

Quick Easy Lunch In Lima With Lima Beans

Prep time:
Makes 2 servings

So for our lunch, I had some mushrooms that I really wanted to eat. I gave them a quick water-saute and paired them with some other fresh veggies and lima beans. I am in Lima, after all…

I added some plain tomato sauce that I flavored with oregano and a splash of balsamic vinegar. Then topped off the plate with some chopped nuts for healthy fats. Simple – but delicious.

I found some sacha inchi seeds in a vegetarian restaurant we went to on the weekend, and they’re so good! Toasted and crunchy, and kind of hollow inside so they almost pop in your mouth when you bite them.

And I’ve been really loving carrots lately – so crunchy and sweet and fresh-tasting… I like to just lightly cook them to soften a bit, and it also makes the beta-carotene more absorbable for us.

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  • 1 cup mushrooms, sliced
  • 6 cloves garlic, finely minced
  • pinch sea salt
  • 3 green onions, chopped
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup fresh lima beans
  • 1/4 cup crushed or pureed tomatoes
  • 1 Tbsp oregano
  • sea salt, to taste
  • 2-4 Tbsp chopped nuts (I used almonds, Brazil nuts and sacha inchi seeds – because all I had was a few of each!)


  1. Heat a pot to medium-high heat, and saute the mushrooms and garlic in a tsp of water or olive oil and with a pinch of salt for a few minutes, until they’re softened. As soon as they soften up, add the lima beans and leave this to cook for a few more minutes.
  2. Once the mushrooms have fully softened, add the green onion and carrot to cook just slightly.
  3. As soon as the carrots have turned a brighter shade of orange, stir in the tomato puree, oregano and another pinch of salt. Let this heat through if you want, or you can take it off the heat right away if you want it cool.
  4. Stir in the red pepper and parsley, then serve on plates topped with the chopped nuts.

Do you like ideas for making quick simple lunches and dinners like this? Let me know below, I make these kinds of meals a lot but don’t post them because they seem too easy.


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