sweet potato and brown lentil stew

Preparation time: Approx. 60 mins (cooking time for adzuki beans is approx. 60 minutes)

Serves 2

If we want to age with vitality, hydration and grace, we must care for the elements that make up our bodies - in particular vata dosha (air and ether elements ). When vata gets high, the body gets dry, so in order to keep this dosha calm we must call on opposing qualities. In Ayurveda we favour freshly cooked, warm and moist foods, because they support optimal digestion and help to balance vata doshas cold, dry and mobile qualities. This nourishing and hearty strew is enjoyed all year round in my home, and is a delicious way to ground the airy and mobile qualities of vata dosha, thus promoting more hydrated and glowing skin.

Cooking time: Approx. 40mins.
Serves 2

Ingredients

1 - 1.5 cups of cubed sweet potato



2/3 cup of leafy greens such as kale, bok choy or silverbeet



1/4 cup brown lentils (depending on type you may need to soak these prior to cooking) 


1 tbsp ghee



1/2 tsp freshly grated ginger



1/4 tsp fennel seeds



1/4 tsp crushed coriander seeds



1/8 tsp cinnamon



1/4 - 1/2 tsp mineral or rock salt



A couple of pinches of black pepper



Approx. 4 cups of water

To cook

> Add the ghee, salt, pepper, ginger, fennel seeds, crushed coriander seeds and cumin seeds to a pot. Simmer gently on low heat, until the aroma is present.

> Add the nutmeg and stir well.

> Rinse the brown lentils, add to the pot and stir well to coat them in the spices and ghee.

> Stir in the water and cover with a lid. Simmer on low for approx. 15 - 20 minutes before adding the sweet potato. Cook until the lentils and sweet potato are soft, adding more water along the way depending on how ‘soupy’ you like it.

> Add the greens to the pot at the very end, just before everything is cooked. If you are using kale, make sure this is cooked sufficiently. Note: Cooking time will vary depending on cook tops, vegetables and lentils used - however the idea is to add the vegetables at a later date to avoid over cooking them.

> Once cooked, allow too cool for at least 5 minutes before topping with a touch of fresh herbs an a little extra ghee if desired. Best served with a bowl of rice and home made chapati on the side.

Enjoy with an open heart and peaceful mind xox

This recipe is provided for your inspiration, please adjust ingredients to suit your season and individual needs.

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