This recipe is an adaptation of a recipe I wrote for Jasmine Hemsley’s website. I adapted the recipe for a workshop that I held in the depths of winter and so I included in it warming, aromatic spices to boost your Agni (digestive fire). The combination of the Quinoa and Red Lentils provides a delicious protein blend that is easy to digest and absorb.

Red Lentils can be generally easier to digest than other pulses and Quinoa is awesome as it is Gluten free and packs a mighty mineral punch, especially when it comes to Manganese.  This recipe is an alternative simple version to kitchari, the classic Ayurvedic recipe combining Rice and Mung Beans.

Spiced Red Lentil Mini Stew

Preparation time 5 minutes.  Cooking time 15 minutes.

Serves 2

1 tbs of olive oil or 1/4tsp ghee
50g dried red lentils
50g quinoa
1 onion chopped
½ tsp freshly chopped ginger
500ml water
1/2 tsp vegetable bouillon
1 small pinch turmeric
½ tsp cinnamon powder
¼ tsp ginger powder
Black pepper
1 bay leaf
4 tbs tomato passata
1 tsp freshly chopped sage, thyme or parsley
1 handful roughly chopped peeled sweet potato or butternut squash
1 handful roughly chopped sprouting broccoli or Cavolo Nero

To serve
¼ lemon
1 tbs cashew nuts
Salt and pepper
Fresh green herbs

Simply place all the ingredients except for the broccoli in a saucepan and bring to the boil.  Continue to simmer for 10 minutes. Then add in the chopped broccoli and continue to cook for a further 5 minutes or until the quinoa and lentils are cooked (the lentils will turn yellow and soft and the quinoa will uncurl its little tail).  A little extra water may need to be added towards the end of the cooking time (the intended consistency is wet but not soup like).

Serve immediately, adding a squeeze of lemon juice, cashew nuts, seasoning with salt and pepper as necessary and adding some extra fresh green herbs as a garnish.