Lentil and Vegetable Stew
We got a lot of positive feedback from the Thai vegetables with almond dressing recipe that we posted last week. There’s a lot to be said about having a source of protein that comes from something other than meat.
With that in mind we wanted to post another recipe that can be used as a replacement for animal protein. Lentils are an excellent legume with some great protein benefits. Additionally, this stew also has great anti-inflammatory characteristics because of the turmeric, which contains more than two dozen anti-inflammatory compounds. The Brussels sprouts are an extremely nutrient dense food whose phytochemicals that activates a cancer fighting enzyme system in the body that helps protect against a wide range of different cancers.
Important Note – Phytotherapi’s weight loss or diabetes protocols use a specific Nutritional Guide. If you’re currently undergoing those protocols, wait until after you’re done with the program before eating this meal.
3 Tbs. olive oil
1 medium onion chopped
3 garlic cloves minced
1 cup lentils soaked and drained (it’s preferable to soak an hour beforehand)
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1 tsp. ground ginger
1/4 tsp. ground all spice
4 cups low sodium chicken or vegetable stock
3 carrots peeled and chopped
2 parsnips peeled and chopped
6 – 8 Brussels sprouts chopped
3 medium potatoes well washed and chopped (skin on)
2 tsp. sea salt
3 bay leaves
Heat oil in large pot over medium heat. Add onion, garlic and lentils. Stir lightly.
Add all spices, vegetables, stock, salt and bay leaves. Cover and reduce heat to simmer.
Cook for 45-60 minutes. Stew is done when lentils are cooked. Serve hot over cooked brown rice or enjoy as is.