Today’s recipe is everything you look for in a meal: yummy, easy and nutritious, and with a hint of spice, of course. It’s so good that you would want to make it every day. Promise.
If you follow me, you know I love my plant foods. I eat a primarily vegetarian diet, consisting mainly of green veggies, legumes, and sprouted grains. I do however have occasional cravings for meat, and so I have it.
I try to choose sustainably sourced, organic and grass-fed meat whenever possible. I don’t eat animal protein every day, but when my body tells me that it needs it, I listen.
Going through my second pregnancy now, I need a lot more nourishment. Making a human being requires a lot of energy, especially in the form of high quality proteins and heart-healthy fats.
Although I have meat on occasion, my favorite source of protein is from plant foods, especially legumes, nuts and seeds which I always have on hand.
Lentils are delicious and make an amazingly nutritious, protein-rich meal that is quick and easy to put together. All you need is a good combination of spices and herbs to add zesty flavor to the otherwise bland taste of lentils.
I recently discovered Micro Mama’s Devil’s Butter in a health food store in Boston. I love to use a teaspoon or two in soups and stews. It adds so much zest to any meal. Devil’s Butter is a combination of a few different herbs and spices including ginger, garlic, horseradish and fresh chillies.
It is a bit spicy but you can handle it. All you need is a pinch. It goes a long way and it is especially yummy in the lentil stew recipe I have for you today. I hope you enjoy it as much as I do.
Share this post with others who enjoy easy and nutritious plant-based cooking, and please leave me a comment to let me know how you liked the recipe.
- 1 cup french lentils (rises and soaked in water for a few hours)
- 3-4 cup water
- 3 cloves garlic (minced)
- 1 Tbsp EVOO
- 1 tsp ground ginger root or ginger powder
- 1 tsp turmeric
- ¼ cup raw hemp seeds
- 1 tsp mustard seeds
- 1 -2 tsp Devil's Butter
- sea salt and black pepper to taste
- cilantro or parsley to garnish (optional)
- lemon juice to taste (optional)
- In a pan or skillet, add olive oil, mustard seeds and minced garlic. Cook for 2 min until fragrant.
- Add lentils, stir in with the spices and fry for 2-3 min
- Add water and mix in the rest of the spices (ginger, turmeric, sea salt, pepper and Devil's butter). Lower heat and simmer for 15-20 min
- Turn off heat and let the lentils cool off for a few minutes.
- Mix in raw hemp seeds and add chopped up cilantro or parsley. Sprinkle fresh lemon juice on top if desired..