Red Lentil Stew #2

For the seventeenth day of the cleanse, I started with a fruit smoothie for breakfast and had the Saturday night special beets and patties from last night's supper for lunch. For supper, I started with a red leaf lettuce, dandelion greens, and arugula salad and then had red lentil stew #2 (it is fairly similar to the red lentil stew from the January 2 post, but there are also some differences).
Here is the recipe for the red lentil stew #2 (see picture to the left):
2 tbsp olive oil, 1 medium onion, chopped, 4 garlic cloves, minced, 3 tbsp ginger, freshly grated, 1 leek, chopped, 1 medium carrot, chopped, 1/2 medium zucchini, chopped, 1 portobello mushroom, chopped, 1/4 cup shitake mushrooms, chopped, 1 1/2 tsp cumin, 1 1/2 tsp turmeric, 1 tsp coriander, 1/4 tsp red chili powder, 1/2 tsp sea salt, 2 1/2 cup dried red lentils, 9 cups water, 2 green onions, chopped, 1/2 cup cilantro, chopped, 2 cups purple kale, chopped, 1 cup cooked short grain brown rice

Place 1/2 cup short grain brown rice in 1 cup water, bring to boil, reduce to simmer for 40 minutes. Place 2 tbsp olive oil in large soup pot, add onion, garlic, ginger, and leek and saute for 5 minutes. Add carrot, zucchini, portobello mushroom, and shitake mushrooms and saute for another 3 minutes. Add cumin, turmeric, coriander, red chili powder, and sea salt and saute for another 1 minute. Add red lentils and water, bring to boil, reduce to simmer for 25 minutes (or until lentils are tender). Remove from heat and add green onions, cilantro, purple kale and short grain brown rice.

Once the stew was dished up, it was seasoned with flax oil and sea salt. This was another filling and flavorful meal.