EPISODE 51

This delicious stew was initially created as a result of a fridge void of vegetable. Since I always keep my pantry stocked with long lasting root vegetables, beans, and spices, I was able to throw this stew together in under 20 minutes, after which I could relax as it cooked. If you don’t have a lemon on hand, add a tablespoon of white wine vinegar. I encourage you to serve this stew with brown basmati rice and perhaps some coconut or mango chutney. It’s also great with cilantro sprinkled atop.

Ingredients

• 3 tbsp olive oil
• 2 onions, diced
• 1 medium sweet potato, diced
• 2 russet potatoes, diced
• 2 carrots, diced
• 1 tsp black mustard seed
• 1 tbsp turmeric
• 1 tbsp curry powder
• ½ tsp chili powder
• 1 tbsp fresh ginger, grated/diced
• 1½ cups brown lentils, rinsed well
• 28 oz can tomatoes
• 3-4 cups water (I used 3½)
• Juice of 1 lemon
• Salt to taste

Instructions

Heat olive oil in a large saucepan. Add the onions, sweet potato, russet potatoes, and carrots. Cook around 10 minutes or until the vegetables are lightly browned and slightly softened. Add the cumin seed, black mustard seed, turmeric, curry, chili, and ginger. Cook another cook 3 minutes or until the pan is very very dry. Add the lentils, tomatoes, and water. Cover, bring to a boil, then turn down the heat to a simmer and cook until the lentils are cooked through. This will take from 45-90 minutes.

Season with the juice of one lemon and lots of salt.

Enjoy!