A better pic to come … This hearty, healthy, vibrant and gluten-free meatless meal is full of phytonutrients, like lycopene, best known for its prostate cancer preventive and cardiovascular heath. Curcumin found in Turmeric has antioxidant, anti-inflammatory and cancer fighting compounds. Serve over quinoa for an extra protein punch. Play around with spices, you may like more, may like less. Double recipe and freeze. It’s that good. How I wish I was eating it now!
¾ cup dry green lentils
1 Tbsp. coconut oil
2 cloves garlic
Strained tomatoes (glass jar)
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
Dash of chili powder (add more, optional)
¼ teaspoon black pepper
Pinch of sea salt
1 ½ cups quinoa
7 cups water
Fresh cilantro or parsley to garnish
Cook lentils in pot on stovetop. Boil 4 cups water then reduce heat to a simmer, add lentils. Cover but leave a slit in lid and simmer for 35 minutes until tender checking around 25-30 minutes to prevent overcooking. While both are cooking, sauté coconut oil, garlic and onion on medium heat in iron skillet or other stove top pan until onion is golden brown, about 5 minutes. Drain lentils and add lentils, tomato, turmeric, cumin, coriander, chili powder, pepper, salt and turn heat down to low-medium.
Simmer for 15-20 minutes until stew thickens.
Serve stew over quinoa and garnish with cilantro or parsley