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.
Enjoy leftovers for lunch, as flavors continue to develop overnight.
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.
Author: Genevieve Doll, Natural Chef