Fall weather is perfect for warming soups and stews, and they’re a great way to feed a large family (which is important around my house!).

Lentils are a great way to have a meat-free meal to save money. They absorb the flavor imparted in the soup well and provide a filling consistency to any soup or stew.

With very little active prep time, this comforting dish comes together quickly. Kombu is a type of seaweed, aiding in the digestibility of legumes.

Cooking with kombu also infuses additional minerals into a dish, such as iodine. Kombu also contains certain amino acids that can help break down the heavy starches found in foods.

Click here to read more about the benefits of kombu.

Enjoy leftovers for lunch, as flavors continue to develop overnight.

Recipe

2 Tbs coconut oil

1 medium onion, medium dice

1 Tbs curry powder

2 tsp sea salt

2 medium organic Russet potatoes, medium dice

1 ½ cups red lentils, rinsed

5 cups water or bone broth

1 piece kombu (optional)

1 medium bunch spinach, roughly chopped

¼ cup lime juice

Toasted coconut flakes, for garnish

In a large saucepan over medium heat, warm coconut oil and add onion. Sauté 3-4 minutes, until translucent. Add curry powder and salt; stir until fragrant, about 1 minute.
Stir in potatoes and lentils, followed by water/broth and kombu. Cover with a lid and bring to a boil, then reduce heat to a simmer. Simmer covered for 25 minutes until lentils are creamy. Remove kombu.
Stir in spinach and lime juice. Season to taste.
Garnish with toasted coconut.

Serves: 6

Author: Genevieve Doll, Natural Chef