Ingredients: |
Ingredients: 1 leek, sliced (just the white part)
1 cup cauliflower florets, broken into small pieces
3-4 medium sized tomatoes, chopped
1 Delicata squash, peeled and cubed (use a vegetable peeler to peel the squash)
1 bay leaf
¼ teaspoon of celery seeds
¼ teaspoon of powdered fennel
a heaping ½ teaspoon of turmeric
a a heaping ½ teaspoon of cinnamon
½ 15 oz. can chickpeas, rinsed and drained
1 cup uncooked red lentils
5 cups vegetable broth
Fresh lemon juice
Chopped clilantro (optional)
|
Directions: |
Directions:Sauté the leek in a few tablespoons of water or broth until tender and falling apart. Add the veggies and the spices with a little more broth and combine to coat everything with the spices, especially the tumeric and cinnamon. Add lentils, chickpeas and the five cups of broth. Stir and bring to the boil. Turn down to simmer, cover and let cook until everything is tender, about 35-40 minutes, stirring occasionally.
Now comes the slow miracle part: make this at lunchtime, but don’t eat it for lunch. Once you get to this point, turn off the stew and let it sit on the stove for the afternoon. That evening, turn it on the lowest heat your burner has while you do some yoga, pay bills, walk the dog, watch the news, fold the laundry, whatever you like. Stir it once or twice. About 35-40 minutes later it should be nice and hot, barely simmering. Turn off the heat and add 1 tbs of lemon juice ( or more to taste) and an optional handful of chopped cilantro. (For the cilantro intolerant or those of you who forgot to buy it at the store, don’t worry. It’s still absolutely delicious without the cilantro.) |
This recipe for Miracle Red Lentil and Delicata Squash Stew is from