This hearty lentil stew is richly flavored with aromatic herbs and spices. Earthy brown lentils are simmered until tender, holding their shape nicely to provide protein and fiber. Diced carrots, sweet potatoes and parsnips add layers of natural sweetness and creamy textures as they soak up the stew juices.
The root vegetables are caramelized before stewing, enhancing their natural sugars. Can be suitable for Crohn's and colitis during remission, for constipation, gastritis, and Sibo.
Ingredients:
1 acorn/butternut squash, peeled and diced
1 large sweet potato, peeled and diced
2 parsnips peeled and diced
1 potato peeled and diced (optional)
150 gr of pumpkin (1 cup) peeled and diced
2 carrots peeled and diced
1 cup of lentils, washed and soaked in water the day before, preferably slightly sprouted
1 small onion (optional)
1 can of coconut cream
1 tsp of sea salt/cumin
1/2 a teaspoon of spice of your choice: turmeric, cumin, oregano, nutmeg, thyme etc.
1 teaspoon olive oil
Instructions:
Fry the onion with a little bit of olive oil and a sprinkle of water until lightly browned.
Add the lentils, the vegetables and the spices and cover everything with water or coconut cream.
Cook over medium heat until everything softens.
Serve on a bed of cooked rice, buckwheat or quinoa.