Red lentil and vegetable stew
With ginger, turmeric and lime.
This stew is a vehicle to use up anything and everything you got in your fridge. The recipe below is what I had that day but feel free to substitute with whatever vegetables you got
Stew
1 1/2 tablespoons of coconut oil, ghee or olive oil
2 medium carrots, sliced into thin half moons
2 celery stalks, sliced into thin half moons
2 garlic gloves, finely diced
2 1/2 inch piece of ginger, finely diced
2 1/2 inch piece of fresh turmeric, grated or 1 teaspoon ground turmeric
Chile flakes to taste
3 Keffir lime leaves (optional)
1/2 cup red lentils, rinsed
2 cups canned whole tomatoes
1 head of fennel, core removed, thinly sliced
Big handful of snow peas
~1 cup sweet potato, cut into bite sized pieces
Half a bunch of kale, thick stalks removed, cut into 2 inch pieces
1 lime
Toppings
Yogurt or coconut yogurt
Whatever fresh herbs you got (I used dill and mint)
Olive oil
Chili flakes
Lime wedges
Add coconut oil to a large pot and set over medium heat.
When oil is melted and shimmering, add celery and carrots. Season with salt. Sauté for ~5 mins.
Add garlic, ginger, turmeric, chile flakes and lime leaves to the pot. Cook until fragrant. Vegetables should be beginning to caramelize. Then add lentils, canned tomatoes, and 3 cups water. Season again with salt.
Crush whole tomatoes with the back of a spoon. Bring mixture to a boil then lower heat. Cover and simmer for 10 mins.
Add sweet potatoes. Simmer for another 10 mins. Add the rest of the vegetables. Season with salt. Simmer AGAIN for 10 - 20 mins until sweet potatoes are cooked through and veggies are to your liking**
Stir in juice of half a lime. Taste and season again with salt and/or lime if needed.
Top each serving with a spoonful of yogurt, herbs, chile flakes and a drizzle of olive oil.
Serve on its own or with rice.
** I add half the kale with the veggies and the other half at the end so some pieces are bright green and still a little crunchy :)