Green Lentil Stew with Fresh Basil

• 1 cup dry Green Lentils, rinsed
• 2 cups Filtered Water or Stock
• 1 tsp. Mineral Salt
• 2 tbsp. Extra Virgin Olive Oil
• 1 Spring Onion
• 3 – 4 Garlic Cloves, pressed
• 1 tsp. Whole Black Mustard Seed
• 1 tsp. Fennel
• 1 tsp. Fenugreek
• 1 tbsp Curry Powder (or 2 tsp. Tumeric and ½ tsp each of Cardamom and Coriander)
• Fresh cut vegetables (ie. Broccoli and zucchini)
• 1 large handful fresh Basil Leaves
• Fresh Cilantro, chopped
• Cracked Pepper

Prepping the Lentils

FYI - Lentils are great because they don’t require soaking before cooking and you can make them fairly quickly on the stovetop. They are high in protein and fibre!

The cooking ratio is 1 part Lentils to 2 parts water or stock. 1 cup of lentils (dry) is usually enough for 4 servings.

First, I cut the lentils and rinse them then put them in a pot with water or stock. Bring it to a boil and simmer for about 25 minutes while I prepare the rest of the food—adding more water if needed.

At the end of the cooking time I add a teaspoon of mineral salt and taste for doneness.

And Finish it Off!

Prepare the lentils above. While they are cooking, take the mustard seeds, fennel and fenugreek in a coffee grinder and pulse for a few seconds to coarsely grind. Sauté the onions, garlic and all dried spices in olive oil for a few minutes. Toss on the fresh vegetables and add a few tablespoons of water to lightly steam. When the lentils have finished cooking, add them to the skillet and stir in the basil leaves and cilantro. Season with pepper and a pinch of mineral salt and serve over rice.