This recipe is perfect for this time of year! I have been craving root vegetables in the past few days and have decided to do something about it. This recipe is one of my favourites because it is rich in flavour, slightly spicy, warm and grounding.
I felt the need to balance my activities – which are currently kind of chaotic, fast-paced and dynamic – with food that is the exact opposite – grounding, earthy and warming. So when I made this stew last night I felt in heaven, as it really hit the spot for me! 🙂
I have used a lot of orange/ yellow vegetables, this dish goes so well with the season! 😉
Here is the recipe if you want to give this lentil stew a try:
- 2-3 garlic cloves – minced
- 1 tbsp coconut oil
- 2 small yellow onions –chopped in small cubes
- Ginger – minced (I used a ginger the size of my thumb)
- 3 medium sweet potatoes – chopped in medium size cubes
- 2 medium parsnips – chopped in cubes
- 3 carrots – chopped in cubes
- 1 cup of coral lentils
- 2 cubs of vegetable stock
- ½ cup tomato sauce
- 2 tsp curry power
- 1 tsp turmeric minced or in powder
- ½ tsp cayenne pepper
- Hymalayan salt
- Nutritional yeast or wheat germs (optional)
- Heat the coconut oil in a non-stick pot. Add the onion, carrot, garlic and ginger and cook for about a minute until they release their aromas.
- Add the turmeric and curry powder and stir for another minute.
- Next, add the lentils and the vegetable stock, stir well and let it cook for 2-3 minutes.
- Insert the cubed sweet potatoes and the parsnips and add the tomato sauce. Mix well and let it cook for about 10 minutes.
- Add the salt and cayenne pepper and stir again. If you notice the stew gets dry add some more tomato sauce or vegetable stock until you reach the desired consistency. Stir it occasionally and let it cook for about 20 minutes.
- Serve and sprinkle with some nutritional yeast or wheat germs. Enjoy!