Thursday, January 21, 2010
Lentil, Yam, and Sweet Potato Stew
For the twenty first day of the cleanse, I started with a fruit smoothie for breakfast (with raspberries, blueberries, banana) and then had the simple supper - take two! from last night's supper for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula salad and then had lentil, yam, and sweet potato stew. Sweet potatoes (which have a yellow skin and are pale yellow inside) and yams (which have a darker brown/red skin and are orange inside) are not nightshade vegetables and are a good replacement for potatoes for people with joint or inflammatory concerns.
Here is the recipe for the lentil, yam, and sweet potato stew (see picture to the left):
2 tbsp olive oil, 1 medium onion, chopped, 2 garlic cloves, minced, 1 tsp ginger, freshly grated, 1 medium sweet potato, peeled and chopped, 1 medium yam, peeled and chopped, 1 leek, chopped, 3 celery ribs, chopped, 1/2 medium zucchini, chopped, 1 cup bok choy, chopped, 1/2 cup parsley, chopped, 1 1/2 tsp turmeric, 1 tsp cumin, 1 tsp coriander, 1/8 tsp cayenne pepper, 1/2 tsp sea salt, 7 cups water, 1 cup dried french lentils, 1 green onion, chopped, 1/2 cup cilantro, chopped, 2 cups black kale, chopped
Place olive oil in large soup pot over low heat and add onion, garlic, ginger, sweet potato, yam, leek, and celery and saute for 5 minutes. Add zucchini, bok choy, parsley, turmeric, cumin, coriander, cayenne pepper, sea salt and saute for another 3 minutes. Add water and french lentils, bring to boil, and reduce to simmer for 40 minutes (or until lentils, sweet potatoes and yams are tender). Remove from heat and stir in green onion, cilantro, and black kale.
Once the stew was dished up, it was seasoned with flax oil and sea salt. This was another hearty and delicious meal.