Zesty Lentil-Spinach Stew

A one-pot dinner that is fresh, healthy and easy to make. It’s also a complete meal by Ayurvedic standards, with all six tastes included.—sweet, sour, salty, pungent, bitter and astringent.

Ingredients:

• 1 Tbsp. olive oil, coconut oil, or ghee

• 1 Tbsp. cumin seeds

• 1 Tbsp. fennel seeds

• 2 cloves garlic, minced (optional)

• 3 cups water or fresh broth

• 1 cup brown lentils, picked over and rinsed 1⁄2 pound carrots, cut into 1⁄2-inch dice

• 6 oz. baby spinach leaves

• 2 Tbsp. lemon juice

• 1⁄2 tsp. lemon zest

• 1⁄4 tsp. cayenne pepper

• 1⁄4 cup chopped fresh mint

• Sea salt, to taste
  

Preparation:

Heat oil in saucepan over medium heat. Add spices, and cook until fragrant. Add the garlic, stirring well, and cook another 30 seconds. Add broth and lentils, and bring to a boil. Reduce heat, cover and simmer 10 minutes. Add potatoes, and cook 15 minutes, or until lentils are tender. Add spinach, lemon juice, lemon zest and cayenne pepper. Cover, and simmer 2 minutes, or until spinach wilts. Stir in the mint. Season to taste with sea salt.

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About the author: My name is Carol Jamault, and I am a Certified Health and Life Coach (CHC), Licensed Massage Therapist (LMT), Registered Yoga Instructor, and Designer. I specialize in stress management and self-care through an integrative wellness approach, drawing on my studies in Ayurveda, Herbalism, Sustainability, and Astrology since 2001. In 2015, I founded Hridayam Apothecary and have since collaborated with corporations and wellness studios to promote holistic health and sustainability. For more information about sessions, workshops, and lectures, please feel free to reach out.

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