Autumn is the Season for savory stews and one pot meals that nourish the body and soul. It is also a time to honor the foods of our ancestors and include functional foods that warm the kidneys and spleen. Black Beans and Lentils are traditionally used for making Simple and Sumptuous meals this time of year while Black Sesame seeds are used as garnish and for offerings The heirloom Beluga lentils are one of my favorite because they cook quickly, are easy to digest and have a subtle flavor with a  soft texture.

Heirloom Lentil Stew (approx. 4 servings)

  • 1 cup  heirloom black Beluga lentils
  • 5 c. water in pot
  • 2 tbl butter / coconut oil or ghee
  • ½ red onion chopped
  • 1/2  clove elephant garlic grated
  • 1 T.l 4’Cs Seasonal Masala or 2 tsp of Seasonal Curry
  • salt to taste or 1 edward n’ sons no chic bullion cube
  • 1 parsnip, unpeeled, chopped in bite size pieces
  • 1 sweet potato, unpeeled, chopped in bite size pieces
  • 1-2 heads broccoli, chopped use the stems, cut, chop and peel
  • Option use 2 cups of organic spinach or kale instead of broccoli placed in at the end of cooking.
    • Rinse lentils, add to water, bring to a simmer while you prepare the following
    • Add oil to pan and saute’ onion until it is translucent, add garlic for the last 5 minutes of saute.
    • Add the masala to the pan to warm the spice and stir in with onion/garlic
    • Add the onion/masala mix to the pot of lentils. Cook for 15 minutes.
    • Add cubed parsnips and sweet potato to the big pot. Cook for 15 minutes more
    • Add broccoli stems cook for 5 minutes then add broccoli flowers
  • Check vegetables in 5 minutes remove from heat if tender
  • Total cooking time is 35 to 45 minutes.
  • Let sit 5-10 minute before serving
  • Enjoy!

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