Wednesday, March 14, 2012

Lentil Stew (GAPS and Non-GAPS versions)

Alana's Lentil Stew:

1 onion, chopped

4-5 carrots, chopped

sautee these a bit (coconut oil is nice)

add 2 cubed potatoes and 1 large cubed sweet potato
bag of lentils
can of tomato sauce
1 T. salt
1 T. middle eastern five spice blend (cinnamon, allspice, nutmeg, cloves, cardamon)
1 T. cumin
Water to cover all. Simmer until all is tender.

Alana's GAPS Lentil stew:

3 days before making the soup: Soak a bag of lentils in filtered water for a day, then drain and allow to sprout for a couple of days in a covered bowl.

Proceed to make the following into a soup:

large onion, chopped,
6 or so carrots, chopped
sautee the above in a healthy fat. (I like coconut oil or beef tallow)

Add: 1 bag of frozen cauliflower, I bag frozen cubed butternut squash
1 T. salt
1 T. middle eastern five spice blend
1 T. cumin
1 can of tomato paste (make sure it's GAPS legal)
sprouted lentils
water or bone broth to cover all.

Allow to simmer until all is tender.

This is less carby than the first version but has very much a similar taste/texture. Sprouting the lentils makes them more nutritious.

1 comment:

T. said...

Sounds yummy! I made lentil stew last night too :)