In like a lion, out like a lamb, as they say here in the Northern Hemisphere. To bring us through the month of March I have a hearty stew to share. The original recipe came to me from a fellow unschooling friend a few years ago. I have since bulked it up, changed quantities and added a few more rich flavors so that it requires no grain accompaniment. This stew is crammed full of protein from nut butter and lentils. Plus, it is positively packed with vegetables. My favorite part though, is that it is made in one pot - leaving very few dishes and very little clean-up afterward. Another super bonus is that it takes very little time to make. You chop a few things, you let it simmer for 30 minutes, you are done! I recommend doubling this and keeping extras in the freezer for quick dinner options. Seriously, James "Super Husband" was quite sad to learn I did not have extras stored safely away in the deep freeze. I can't wait for you all to give this one a try. Let me know how it goes for you. Find joy in your cooking! I firmly believe that the attitude you have while creating in the kitchen is infused into the food you make. Give yourself and your family good food and good vibes! Then go run around outside so you can come back in and be hungry for more. Happy March to you all!!
Vegetable, Lentil, & Peanut Stew
-refined sugar free
-wheat free
-gluten free
-oil free
Ingredients:
1 tsp olive oil (or 2 Tbsp of water for oil free option)
4 cloves of garlic
2 Tbsp fresh ginger
1 red chili (or dried chili flakes to taste)
1 sweet potato
1 medium onion
1 aubergine (eggplant)
200 grams (8-10) mushrooms of any variety
100 grams (1 cup) frozen peas
100 grams (1/2 cup) split red lentils
100 grams (1/2 cup) small green lentils
150 grams (6oz) tomato paste/purée
100 grams (1/2 cup) peanut butter (containing only ingredients of peanuts and salt)
1.7 Liters (7 cups) vegetable stock
1 Tbsp fresh lemon juice
1 tsp cumin
Salt to taste
Fresh parsley for garnish
Instructions:
Peel and chop the garlic, ginger, and onion.
Wash and chop the sweet potato, leaving the skin on for a larger nutrient boost.
Chop the chili, aubergine, and mushrooms.
In a large pot over medium heat add in the oil (or water) and sauté the onion, ginger, garlic, and chili for 2-3 minutes.
Add in the sweet potato, aubergine, mushrooms, and cumin. Allow to cook for 3-5 minutes.
Now add in the tomato paste/purée, peanut butter, lentils, and vegetable stock. Stir until combined.
Put the lid on the pot, bring to the boil, turn heat down to low and allow the stew to simmer for 20 minutes. Stirring occasionally to prevent the lentils from sticking to the bottom.
Add in the frozen peas, replace the lid, and let simmer for another 10 minutes or until the lentils are cooked through.
Add salt and lemon juice to taste.
Garnish individual bowls with freshly chopped parsley. This adds a spring freshness and is just absolute yum!
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