Are you feeling tired, and bloated, and overly fed, and under nourished, and did I say tired already? Yes? Even if you're feeling great, I highly suggest making this recipe. It's homey and warming, filling, and light, it's just what you need in the winter season amidst all of the excess, and guilt.
Make a huge pot of this, and then eat it for lunch or dinner, or breakfast, or as long as you need until you feel nourished. It keeps very well in the fridge, and heats up very well.
- 2 cups of dried french green lentils
- 4 carrots scrubbed and diced
- 1 onion chopped
- 3 large handfuls of spinach rinsed
- 1/2 inch of ginger peeled and grated
- 2 tbsp olive oil (or more if necessary)
- 3 cloves of garlic minced
- cilantro rinsed and chopped
- 1 tsp cumin
- 1 tsp turmeric
- salt + pepper
- optional 1/2 tsp chili flakes
Soak the lentils for 2 hours in filtered water (feel free to add a squeeze of lemon to help break down the phytic acid making them more easily digested).
Add the olive oil and chopped onion to a large thick bottomed pot on medium heat, sauté until the onions are soft and just browning. Add 1/4 tsp salt and some black pepper, the minced garlic, grated ginger, and stir until fragrant, being sure not to burn the garlic. Add a little more olive oil if the pot seems dry, and add the spices. Stir frequently until the spices are aromatic. It's important to add the spices to the oil and onions to ensure they incorporate and to avoid that grainy quality that can happen.
Once the spices are fragrant, add the drained lentils and carrots, stir, add 4 cups of filtered water, and leave on medium heat to simmer. If you cover the pot, turn it down slightly more and keep and eye on it, if you leave it uncovered, just make sure to check that it hasn't dried out. Stir it every 15 minutes or so, and add more water as needed.
It's ready when the lentils are tender (about 1.5-2 hours), and it's a thickened soupy stew consistency, but if you over cook it, it wont really be an issue. Once it's done add the spinach and mix until wilted. Taste it and add more salt if necessary. Serve topped with the chopped cilantro. It's also great with some sauerkraut, and you could top it with a scoop of hummus or baba ghanoush as well.