Patricia A TaranPatricia A Taran, LMP, LMP, CAs, CHT

Forks Over Knives recipe

Posted on December 13th, 2012 by patricia


1 tbls water (to saute)                                                                        1.5 cups onion, diced
1 tsp cumin seed                                                                  3-4 med garlic cloves minced
3/4 tsp ground cumin                                           3-3.5 cups sweet potato flesh diced
1.5 tsp cinnamon                                                        1 can black beans rinsed/drained
1 tsp ground coriander                                            1 can chickpeas         ”              ”
1/2 tsp tumeric                                                           1 cup dry red lentils rinsed
1/2 tsp fennel seeds                                                  3 cups vegetable stock
1 tsp dried basil                                                          3.5 cups water
3/4 tsp sea salt                                                           1.5 tbls fresh ginger grated
fresh ground pepper to taste

In a large pot over medium heat, add the water with the spices and salt.
Cook for a couple of minutes and add onion, garlic, sweet potato.
Stir through, cover and cook about 7-8 minutes stirring occasionally until onions have started to soften.
Add all remaining ingredients except ginger and increase heat to high to bring to boil.
Once at boil reduce heat to medium-low, cover and cook for 25 minutes until lentils are fully dissolved.
Add fresh ginger and serve.

this recipe is gluten, wheat and soy free

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