Sunday, 10 January 2016

Lentil Stew with Broccoli, Peas and Tahini


Hello from a very snowy Sweden!

The past week has been so unbelievably cold here. I have quite a hard time avoiding feeling completely frozen all the time. What seems to work pretty good though is lots of tea (preferably spicy teas like YogiTea), very hot soups and stews and lots of yoga. In addition to eating really hot food, I love to add lots of warming spices to soups and stews, as in this wonderfully simple lentil stew.


It combines red lentils with broccoli, peas, and spices like turmeric, ginger and cumin. The stew also gets some extra creaminess from tahini. It tastes just as good re-heated, and is therefore perfect for making a large amount for some lunch boxes.


Today I have such a beautiful and quiet Sunday. I've spent quite some time in the kitchen making granola, bread and a sort of instant oatmeal. Except for doing some laundry, I have no other plans for the afternoon than drinking tea on the sofa with a good book. I was very active most of yesterday, so today my body just want lots of food and rest, which is more than ok by me :)



Lentil stew with Broccoli, Peas and Tahini

4 servings


1 1/4 cup dried red lentils
5 cups water
1 tsp herbal salt
about 3/4 in fresh ginger, peeled and grated
2 small broccoli (1 lb), chopped into pieces
1 cup frozen green peas
1 tsp turmeric
2 tsp cumin
1 tsp cinnamon
1 tsp spicy paprika powder
1/2 tsp ground black pepper
2 tsp tamari or soy sauce
3 tbsp tahini + 1/2 cup water
More herbal salt to taste


1. First, bring the lentils to the boil with the water and herbal salt in a large saucepan. Reduce the heat and simmer, covered, for about 10 minutes.
2. Add all the spices, broccoli, peas and tamari. Boil some water and mix the tahini with the water before it's also added to the pot. Stir well. Cook for 10 more minutes with the lid on.
3. Taste and add some more herbal salt if needed. Serve, preferably with a little extra tahini on top.

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