This is the most wholesome meal I can make that will satisfy everyone.
It’s simple to prepare eat and digest. One of my favourites and inspired by my Mum!
Start with soaking whole brown lentils in a large bowl with enough water water to fully go above the lentil line. As far as how much to soak.. at least 3 cups would be good but it really depends if you just want to make enough for this meal or more for the future. I always go with more and freeze some for a busy day. But I do encourage you to step into your intuition when thinking quantities and amounts for adding spices because no amount of me telling you how much you’ll need will it translate to how much you will actually need. So get comfortable in the unknown and be confident that you do know best. What you will find is a spiritual connection to food and the process of cooking which will put you in alignment with what you are needing rather than a disconnect and doing what you are told which sometimes works and sometimes doesn’t . The most important thing is that you become comfortable to re-create it and even make it your own with whatever you have available to you at the time.
So what you will need…
Soaked brown lentils
carrots
potatoes
onion
garlic
kale
parsley
sweet potato
stock cube
bay leaves
black pepper
spices
salt
olive oil
Bringing it together…
I like to use my Le Creuset pot which cooks everything so fast and beautifully but any pot will work as long as you have a good lid for it.
Start with only the lentils, bay leaves, black pepper in the pot with a good amount of water covering the lentils but not way above the line.
This is where it depends on what sort of pot you are cooking it in and how well the seal is on the lid to know how long it will take to cook the lentils. Anywhere from 10 minutes check them and you can stop the cooking process when they are mostly cooked. At this point decide how much soup you would like to make and freeze whatever lentils you don’t need for another time while taking some of the liquid into the storage container. Now you have the remainder of the lentils in the pot with just a portion of the cooked lentil liquid. Add more water to the pot and the chopped veggies, and potatoes with salt, garlic, onion and the stock cube (which i always choose a very good quality one from the organic shop). At this point you can also add your spices. I like to use cumin, coriander seed, turmeric powder, and even a drop of Young Living Thyme essential oil. It kisses it off beautifully and so potent with flavour! Bring it to the boil and then lower to an above simmer with the lid on but slightly off to the side to allow for the steam to escape. This need not cook for too long but again cook to your preference. I prefer the veggies just cooked and then it’s done rather than over cooking. At this point I add the olive oil which is a generous pour in the pot as you turn the heat off.
Serve with Buckwheat pancakes or a wholesome sourdough loaf with Ghee and enjoy
Vitoria x
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