Salad
Warming Lentil Stew
This is a recipe that has evolved or many years of making it. It happens to be one of the most simple, but deliciously fulfilling dishes. It is one of those stews that everybody tends to love, even the most difficult to please children tend to like it! I add different toppings for different audiences. I like avocado with a dollop of coconut yogurt (pictured above). My kids like some parmesan cheese and creme fraiche. Whatever topping you desire, the warming spices coupled with the hearty lentil and potato mixture is sure to leave you feeling content.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients:
2 Tablespoons ghee or olive oil
1 yellow onion, diced
4 cloves garlic, finely chopped
3 Tablespoons ginger, finely chopped
1 Tablespoon turmeric
1 Tablespoon cumin
2 teaspoons coriander
2 teaspoons garam masala
2 carrots, diced
4 stalks celery, diced
2 golden potatoes, cubed
1 1/2 cups french lentils
4 cups bone broth or water
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2 cups chopped spinach or kale
2 teaspoons red wine vinegar
1 Tablespoon himalayan sea salt
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Optional Toppings:
creme fraiche
parmesan cheese
coconut yogurt
avocado
green onions
Melt ghee or warm olive oil in the Instant Pot on saute function. (This recipe can also be done on stove top.) Saute onions until soft. Add garlic, ginger, and spices. It is recommended to put all of the spices in a bowl first, then add at the same time to prevent burning any of the spices. Cook garlic, ginger and spices for 1-2 minutes, stirring regularly. Add carrots, celery, golden potatotes, and lentils. Stir together, then add water or broth. Place cover in locked position and turn Instant Pot on high pressure in manual mode for 40 minutes.
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Once pressure has released, stir in chopped greens until wilted. Add red wine vinegar and salt. Serve and add your choice of toppings. Enjoy!