My Current Favorite Recipe

I’ve shared this one before but after making it again this week, it’s climbed back up to the top of our favorites list. Don’t be afraid of unfamiliar ingredients like ghee and black mustard seeds – you can find everything at Whole Foods.

Gentle Lentil Stew (from Yoga Journal)
Serves 3-4

3 T ghee (clarified butter)
1 t cumin seeds
1 t black mustard seeds
1/2 t turmeric
1/2 t salt
1 c split yellow mung beans or red lentils, rinsed
1 c basmati rice
1-2 c vegetables such as spinach, squash, tomatoes, peppers
6 c water
umeboshi plum vinegar (my add – I think this really makes the dish!)

In a pot, heat the ghee over medium heat. Add the cumin seeds and black mustard seeds and wait for them to pop. Add everything but the water. Stir and simmer for a few minutes. Add water and bring to a boil. Turn the heat to low, cover, and cook for about 25 minutes, stirring occasionally. Serve and sprinkle with umeboshi plum vinegar as desired. YUM!


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