Sunday, January 24, 2010
Red Lentil Stew #3!
For the twenty fourth day of the cleanse, I started with a fruit smoothie (raspberries, blackberries, and banana) for breakfast and then had the baked butternut squash 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 #3! This red lentil stew does share some similarities with the first two, but does have its own unique taste.
Here is the recipe for Red Lentil Stew #3 (see picture to the left):
2 tbsp olive oil, 1 medium onion, chopped, 2 celery ribs, chopped, 1/2 leek, chopped, 3 garlic cloves, minced, 4 tbsp ginger, freshly grated, 2 cups additional vegetables (I used portobello mushrooms, shitake mushrooms, and zucchini), chopped, 2 1/2 cups carrots, chopped, 1/2 tsp sea salt, 1 tsp turmeric, 2 tsp coriander, 1/2 tsp red chili flakes, 8 cups water, 1 cup uncooked red lentils, 1 lemon, freshly squeezed, 1 lime, freshly squeezed, 2 green onions, chopped, 1/4 cup cilantro, chopped, 2 cups black kale, chopped, 1/2 cup cooked long grain brown rice.
Place 1/4 cup long grain brown rice and 1/2 cup water in a small pot, bring to a boil, reduce to simmer for 40 minutes. Place 2 tbsp of olive oil in a large soup over low heat. Add onion, celery, leek, garlic, and ginger and saute for 5 minutes. Add additional 2 cups of vegetables and carrots and saute for 3 minutes. Add sea salt, turmeric, coriander, red chili flakes and stir for 1 minute. Add water and red lentils, bring to boil, reduce to simmer for 25 minutes (or until red lentils are tender). Remove from heat and stir in lemon, lime, green onions, cilantro, black kale and long grain brown rice.
Once the stew was dished up, it was seasoned with flax oil and sea salt. This was a very tangy and satisfying meal!