I was going to put the word “vegan” in the name of this stew. But guess what, something can be vegan and also really terrible for you. Marshall and I were talking about the concept of “whole plant recency”(we made up this term; don’t google it)…how something can be plant-based, but how long ago was it actually a plant? How many hands did it pass through to get to yours? How many chemical processes occurred from harvest to your hands?
A bag of chips. A candy bar A donut. These things could be vegan but also made with ingredients that were plants years and years ago. In other words, I like to be in vogue with my food, not just my clothes. Processed food is so 2010. Literally.
But alas, it’s almost mean that this Lentil Love Stew doesn’t sound roll off the tongue as smoothly as “glazed donuts” or photograph as well either. I mean, cute, but no. Because, sure, there isn’t really a comparison, but… it. is. so. effing. GOOD. And guess what? Unlike donuts, you will feel good during AND post consumption. The latter–that’s the kicker. Of course there is a time for indulgence, but, the more I grow and evolve as a human, the more I find myself desiring to make decisions that mitigate feeling like shit after I make them. In my mind, spirit AND in my body.
I swear, if I make this once a week for the rest of my life, I’ll live forever. The slew of plant-based magic, the marriage between the legumes, veggies and bold spices harmonizes into a symphony of straight umami glory. It actually feels really generous that I am sharing this with you, ha! It’s that good.
Also, allow me to preach for just a second but this is VITALLY important: your cooking will only taste as good as your ingredients and this INCLUDES your spices. People put so much attention on the quality of whole foods, where they come from, how they are grown and settle for sawdust with the seasonings. You can have the most beautiful produce and if you douse it in turmeric that you know nothing about that’s been sitting on your shelf a year, you’ll taste it (or not taste it). I am working to change this. For now, buy from single-origin spice companies like Burlap and Barrel, Diaspora Co., or begin alchemizing your own spices. It will make a monumental difference, I promise.
Buen provecho,
Amanda
- 1 Tablespoon avocado oil
- 1 onion, diced
- 2 zucchini
- 2 red bell peppers
- 5 cloves garlic, minced
- 3 cups mixed dried lentils, soaked for 2-3 hours
- 1 quart vegetable broth
- 1 can coconut milk
- 1 sweet potatoes, diced
- 1 Yukón gold potato, diced
- 2 bay leaves
- 1 Tablespoons pomegranate molasses
- Juice and zest of half an orange
- 1 teaspoon chili powder * I used my ground Pasilla Chili Powder* adjust according to desired spiciness
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked peppercorns
- Heat avocado oil in a large stockpot or Dutch oven over medium heat.
- Stir in onion and bell pepper, sautéing until soft and super fragrant, 5 minutes. Add the garlic and sauté a minute or so more. Stir in the lentils and splash in the vegetable broth, bit by bit. Add the coconut milk, followed by potatoes.
- Toss in bay leaves, drizzle in pomegranate molasses, orange juice and zest, and sprinkle in chili powder, turmeric, cinnamon, curry powder, salt and pepper.
- Let simmer, covered, for about 25 minutes, stirring occasionally, until lentils are cooked and potatoes are tender.
- If you want an even creamier consistency, remove about half of the soup and blend, then return to the pot for a bit.
- Taste and adjust seasoning as necessary. Serve hot with pita!