Curried Red Lentil Stew
This simple yet delicious recipe is packed with nutrients, antioxidants, fibre, and protein. It’s a great recipe for everyone, and even beneficial for individuals with high cholesterol, diabetes or inflammatory conditions like arthritis. At the Head to Toe Health Centre this is one of our favourite nutrition prescriptions that we give as naturopathic doctors.
“The doctor of the future will give no medicine, but will instruct his patient in the care of the human frame, in diet and in the cause and prevention of disease” – Thomas Edison
3-4 cups water
1 cup red lentils
1 onion, finely chopped
1 cup fresh or frozen peas
1-2 cups cauliflower, chopped into small pieces
2 Tbs butter (or cold pressed oils, or coconut oil)
2-3 tsp honey
2 tsp curry powder
1 tsp each sea salt and turmeric
1/8-1/4 tsp each cayenne pepper, ground cumin, and coriander
Several dashes of cinnamon
Several dashed of ground cloves
Begin cooking the lentils, onion, and peas in the water. In a separate pan, steam the cauliflower until tender. Red lentils will take 15-20 minutes to cook fully – cook until tender.
When the lentils are tender, yet still a little firm, add the spices, cauliflower, butter (or cold pressed oils, or coconut oil), and honey, and cook everything together an additional 5-10 minutes so the flavours can mingle. Correct the spices according to personal taste. Add extra water to serve it as a soup, or serve as a stew over brown rice, millet, or quinoa.