I reallllyyyyy hope you try this concoction from Dietitian-Mechanic Kristin. There is no shortage of flavor, nutrient density, and yowza-love-you-lentils here. —Dina
This past week in Boulder, Colorado, the season shifted from decidedly summer to unmistakably fall. Many of us in the northern hemisphere watch the trees turn vibrant shades of flaming red and fire yellow, trade our running shorts for tights, and transition from peaches to squashes and crisp apples.
We are fortunate to have one of the best farmers’ markets in the country, and new to us this year is a turmeric and ginger grower. Aside from being delicious in foods and teas, these rhizomes have numerous health benefits including aiding in digestion, decreasing menstrual pain, reducing inflammation, and increasing antioxidant capacity, just to name a few.
I bought a big bag of each last weekend and I’ve been adding them to our meals all week. Tonight, I made something so yumscrumalicious that I had to share! Not only is it comforting and hearty, it’s loaded with protein, fiber, complex carbohydrates, folate and iron. Enjoy!
RECIPE INGREDIENTS:
Serves 8 (12 oz servings)
1 heaping Tbsp of ghee or coconut oil
1 small yellow onion, chopped
8 oz chopped mushrooms
1 large sweet red pepper, diced
1 large sweet potato or a small butternut squash, peeled, de-seeded and cut into 1” pieces
1” piece of fresh ginger, finely julienned
1” piece of fresh turmeric, finely julienned (or 1 heaping teaspoon powdered turmeric)
13.5 oz can of unsweetened coconut milk
32 oz of mushroom broth
2 ½ c of green French lentils*
16 oz package fresh spinach
¼ teaspoon thyme
1 bay leaf
Salt to taste (because bland food sucks)
*Use whatever variety of lentils you like. Keep in mind that some lentils cook quicker, and some take much longer. This affects how “done” you prefer your sweet potato or squash.
PREPARATION STEPS:
Heat oil in a pot over medium heat and sauté onions until soft.
Add mushrooms and stir until they give off their water.
Add red pepper, thyme, ginger, and turmeric. Sauté for a few minutes.
Stir in coconut milk, mushroom broth, bay leaf, sweet potato, and lentils.
Bring to an easy boil then cover and turn down to barely a simmer for 45 minutes or until lentils are tender. Stir occasionally.
Season with salt to taste. Stir in spinach just before serving.
Nutrition info (per serving):
Calories: 395
Protein: 20 gm
Fiber: 24 gm
Vit A: 9925IU
Vit C: 50mg
Vit K: 275 mcg
Iron: 7 mg
Potassium: 1300 mg
Bon appétit,
- Kristin