Healing Lentils

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Healing Lentils

Yield: 4 with rice, 2 as a soup

Author: Stephanie Hamill

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1 T ghee
• 1/2 t mustard seeds
• 1 t Garam Masala (here is a wonderful recipe if you don’t have any on hand)
• 1 leek, white and some light green parts, sliced thinly and soaked
• 2 ribs celery, sliced on the bias thinly
• 1 sweet potato, cut into 1/2 inch squares
• 1/2 c red lentils, rinsed
• pinch of salt
• 2.5 c veggie broth
• handful of kale, stems removed, sliced into strips
• 1/2 c cooked basmati rice (optional)

Instructions

1. If you are serving with rice, cook your rice now according to package directions.
2. Melt ghee on medium heat in dutch oven or heavy skillet.
3. Add the mustard seeds; when they start to pop, add your garam masala and saute for a minute.
4. Time for what I call the spice hug! Strain leeks from the water with your hand, squeezing out the water and ensuring there is no sand on them; add strained leeks directly to ghee and spice mixture stirring to ensure all leeks are coated in the spice mixture. Saute for 1-2 minutes, until soft.
5. Add celery to leeks and ghee in pot, stirring to ensure a nice spice hug for 1-2 minutes, until soft.
6. Now the lentils and sweet potato join the spice hug party. Add them to the pot, stirring to ensure they are fully coated.
7. Once all materials in the pot are coated, add your veggie broth and a pinch of salt; bring to a boil then reduce to a simmer. Cover and cook for 15 minutes.
8. After 15 minutes, check that the sweet potato and lentils are soft (if not, add another 5 minutes cooking time). Add your kale to wilt, just for a few minutes.
9. Time to eat! Serve over rice, or not. Top with pepitas, cilantro, coco aminos, or whatever your body is calling for.