Recipe by: Dr. Jill Shainhouse, ND
Lentil and Rice Stew with Turmeric and Veggies
A lot of my patients are telling me that they may have indulged a little too much over the holidays and are looking to get back on track with their healthy eating habits.
I thought I would provide a little inspiration with new recipes each week during the month of January that are full of nutrients and flavour!
This week’s recipe is a lentil, rice, veggie and turmeric stew. I was craving warmth, plant protein and a whole lot of “yum” when I created this.
Here’s the recipe:
1 onion diced
2 stalks celery chopped
3 large carrots (I used multicoloured – more carotenoids!)
3 roma tomatoes diced, or 8 cherry tomatoes diced
SAUTEE the above ingredients in a little bit of avocado oil. Why avocado oil? It’s heat stable, so it’s good for sauteeing over medium-high heat.
Add about 6 cups of veggie stock to the sauteed veggies. I used GoBio! organic veggie cubes with filtered water.
1 cup rinsed red lentils
1/2 cup of brown arborio or basmati rice
1/2 tsp organic turmeric powder
1/4 tsp of chili powder
Salt and Pepper to taste
Simmer all ingredients for about 60 minutes, the stew will be thick and the lentils will be broken down when it is ready.
Serve with fresh greens if desired. I like to chop up some baby kale or spinach and stir it into my bowl after the stew is heated to retain the nutrients in the greens.