Recipe of the Month

Creamy French Lentil Stew with Seed Cream

When ever I come across cookbooks while I'm out & about, I quickly flip through them to see if there's anything interesting. If a few things pop out I snap a pict.! This recipe I think was from 'Oh She Glows'.  The lentils are an excellent source of folate. They are a very good source of dietary fiber, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium and vitamin B6.

Sunflower seeds are made up of about 22 % protein therefore offering a good amount of dietary substance. They are also rich in vitamin E, antioxidants & trace minerals all which are important for good health.

INGREDIENTS:

1/2 cup raw sunflower seeds

2 cups water

2 TBSP coconut oil

1 large yellow or sweet onion, diced

4 large garlic cloves minced

2 medium carrots, diced

2 celery stalks, diced

2 tsp ground cumin

1 1/2 dried thyme

1 tsp turmeric 

1  14oz can diced tomatoes with juices

3/4 cup uncooked French green lentils, picked over & rinsed 

4 cups veggie broth 

3 cups chopped Swiss chard or kale 

1- 1 1/2 tsp pink salt 

Ground pepper to taste

2 tsp apple cider vinegar

STEPS:

1. Cover the sunflower seeds with boiling water, soak for 30-60 minutes. Drain& rinse. Transfer to a high-speed blender & blend with 1/2 cup of the soaking liquid until creamy. Set aside.

2. In a large soup pot melt the coconut oil over medium heat . Sauté the onion & garlic until soft. 4-6 minutes.

3. Stir in the carrots & celery, cook for another few minutes or so. Add the cumin, thyme & turmeric until combined.

4. Add the tomatoes & their juice, lentils, broth. Bring to a boil , reduce heat & simmer 30-35 minutes uncovered, or until lentils are soft. Add the Swiss chard, salt, pepper & vinegar . Simmer for another 5-10 minutes. 

5. Fold in the sunflower cream.

Enjoy!

Peace & Give Thanks,

Sacha