Mid-Summer is a time when days are long and activities many. With more sun and more fun in the schedule it is easy to skip out on nourishing home cooked meals. So when you’re looking for a satisfying bite to eat this one is easy to put together, nutrient rich yet light and easy to digest. The versatility of a one-pot meal makes it one my favorite cleansing and rejuvenating items to have on hand for breakfast, lunch or dinner. For an extra boost of nutrients add any kind of grated goat cheese, a sprinkling of nutritional yeast or sunflower seeds. Add a fresh green salad or simply a handful of greens in your bowl and you have a simple and sumptuous meal.

Green Lentil Stew
8 servings

Ingredients:
1 package Temple Taste Magical French Green Lentils
follow directions on package adding half a cup more water for cooking 
Or 1.5  c. green lentils or french green lentils
3  1/4  c. purified water
1/4 t. Temple Taste Digest-Ease
4 T. grape seed oil or 2 T. olive oil & 2 T unsalted butter
3/4 c. red onion chopped
3/4 c. fennel chopped
1  1/2 c. red potato or garnet yam cubed
1 c. yellow crook neck squash cut in half moons or grated
2 T. Temple Taste Magical Masala or Essential Masala
1 t. Real Salt
a dash of cayenne
Garnish: with additional virgin olive oil and/or a generous pinch of finely minced fresh cilantro and/or small pinch of fresh mint and/or goat cheese grated or soft.

Directions:
Preparation:To enhance digestibility and If time permits place1 1/2 cups of  lentils  in a bowl with 4 cups of purified water with  1 teaspoon of vinegar. or a squeeze of lemon. Soak for 3-8 hours or overnight. Rinse lentils and drain. Or follow the directions for soaking on the package.

Place lentils in a 3 quart pot with  31/4  cups of purified water. Cover the pot and turn heat to medium for 5 minutes bringing mixture to a simmer. Then reduce heat to low and cook this mixture for additional 25-30 minutes or until the water has evaporated and the rice and lentils are tender. Add hot water if additional liquid is needed to complete the cooking process.

Chop 3/4 cup red onion and 3/4 cup fennel and 1 1/2 cup of red potato or yam cubed. (Remove any peel that is touch or scared) Cut into half moons or coursely grate 1 1/2 cups of  yellow crookneck squash. Set the squash aside.
Measure 4 Tablespoon of your choice of oil into a 10inch pan and turn on medium low heat then add chopped onion,  fennel and cubed potato cooking this mixture for 10-15 minutes until onion is translucent and the potato is cooked (soft but still a little bit firm). Add a couple Tablespoons of purified water if needed to soften the potatoes and prevent sticking.
Reduce the heat to low and add 2 Tablespoons of your favorite Temple Taste  Masala, 1 teaspoon of real salt and a dash of cayenne to the vegetable mixture. Last stir in 1 1/2 cups of yellow crook neck squash.. Cook for a few more minutes allowing herbs to  blend with the vegetables.  Remove from heat and check the lentils.
When the lentils are tender and cooked.(water is absorbed and lentils are tender) Place Vegetable and herb blend  in the pot. Turn the heat to low while stirring the vegetable and herbs into the lentils. Remove the heat and place lid back on the pot if additional cooking is needed to soften the vegetables.
Transfer stew from pot to a serving bowls and garnish with fresh minced herbs and olive oil. For additional protein and a heartier meal garnish with grated goat cheese or pieces of soft goat cheese.

Note: Temple Taste Digest Ease increases digest-ability of all lentils and beans and reduces gas. It is one of the most useful spices to have in the pantry especially if you are using lentils and beans as a primary protein source.

 Print Recipe