You can wing this, put whatever vegetables you want in it.
If you find you are sensitive to night shades…an inflammatory response to tomatoes, peppers, potatoes, or eggplant…omit the tomato paste. Maybe add an anchovy. Umame is Umame.
This makes a lot of stew, you can freeze some for next week if you’d like.
- 2 Cups Lentils, soak overnight
- 2 Tbsp Untoasted Sesame oil, Fat from Bone Broth, or Red Palm Oil
- 1 Onion, chopped
- 3-4 Cloves of Garlic, chopped
- 2 Carrots, chopped
- 2 Stalks of celery, chopped
- Delicata Squash, cubed, skin left on
- 2 Tbsp Tomato Paste
- 4 Cups Bone Broth, Veggie Broth, or Water, or any mixture of the three
Saute onion, carrot and celeryt in oil in a large stock pot until onions are soft. Add garlic and sweet potatoes and cook together for 3 minutes, don’t let garlic burn.
Add tomato paste and stir until past turns brown.
Add lentils to vegetable/paste and stir together for another minute. (If you are adding anchovy, chop fine and add here)
Cover mixture with Broth and/or Water (I usually do half and half), liquid should be about 2 inches above the lentil-veggie mixture.
Bring to a boil, then simmer for 30-40 minutes, checking for doneness at 30 minutes. The lentils should be firm, but not crunchy. If they get mushy, so what, it’ll be good.
When you eat it, put the salsa verde on top, and squeeze some flax oil over the whole thing.