Lentil Crimini Stew and Roasted Carrots

Colder weather means heartier ingredients like pulses and root vegetables, they’re more grounding according to Chinese energetics of food.

Making a hot meal flavored with warming herbs and spices is the perfect way to simultaneously meal prep for the week if quantities are doubled or tripled.

Ingredients:

  • 1/2 cup dry french lentils
  • 6 baby crimini mushrooms
  • 2 cloves of garlic, smashed
  • 3 cups vegetable broth or water
  • 1 tablespoon tamari
  • 1 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 cup nutritional yeast
  • 2 tablespoons apple cider vinegar or rice vinegar
  • 1/2 teaspoon black pepper
  • 2 teaspoons rosemary
  • 6 carrots
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

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Method:

Bring the vegetable broth and/or water to a boil, add lentils and smashed garlic* and reduce to a simmer for 20 minutes. Preheat oven to 400°F, line a baking sheet.

Wash and chop carrots, toss with olive oil and salt*. Spread on baking sheet, place in oven for 25 minutes.

After 20 minutes are up on the lentils, add chopped mushrooms, tamari, turmeric, smoked paprika, pepper, rosemary, and vinegar of choice. Continue cooking for another 10 minutes. Finally turn off the heat and stir in nutritional yeast.

Top lentil stew with roasted & salted pumpkin seeds and a dash more turmeric.

*Smashing the garlic clove releases flavor without being overpowering
*You can add herbal seasonings but fresh carrots from the farm (aka they come with tops still on, are dirty, multicolored, shaped irregularly) have a unique flavor that’s pleasant when roasted with just oil and salt

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