Food Pharmacy, Recipes

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Lentil Stew with Coconut and Curry

Today’s dinner is similar to the all-inclusive soup found in our book, and you can vary it in infinite ways. But since this recipe contains less water, we think it qualifies as a stew, and not a soup. Eat it as it is, or serve with quinoa or sorghum grains. Or with fish, as seen in one of the pictures. 

Lentil Stew with Coconut and Curry
(serves 2)

1/2 cup red lentils
1 cup water
1 leek, with roots
4 Tbsp coconut milk
1 Tbsp coconut oil
1 Tbsp curry powder
fresh cilantro

Start by rinsing the lentils thoroughly, and boil them with the leek (according to the package). Let cool slightly. Add coconut milk, coconut oil and curry powder. If you’re in the mood, feel free to add some raw vegetables of your choice as well, for example chopped broccoli or kale (for a smoother consistency, use an immersion blender). Then add sorghum to a bowl, and spoon the lentil stew on top (and fish, baked in 158°F (70°C) oven with salt, pepper and lemon for about 1 hour). Sprinkle some cilantro over the stew before serving.

Half n’ half – our very own cooking technique!
We love mixing warm and cold foods. To appreciate using less heat fully, you’ll have to try it yourself. Start with the above recipe or attempt your own variations. The key is to mix something warm (lentils, leek, sorghum) with something cold (coconut milk, spices, raw vegetables). Follow this link for more information about our very own cooking technique. 

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