BUTTERNUT LENTIL MORRACAN SPICE STEW

4 servings, 30 minutes

INGREDIENTS

• 2 tbsp ghee

• 1/2 tsp fenugreek seeds 

• 3 bay leaves 

• 2 tsp cumin seeds, freshly ground into a powder

• 1 tsp cinnamon 

• 1 tsp fresh ginger, grated 

• 1 medium tomato, chopped

• 1 medium butternut squash (peeled & chopped into cubes, seeds removed)

• 1 cup green lentils, rinsed 

• 1/4 tsp turmeric powder

• 2 finger pinch asafetida 

• 4-5 cups veggie broth (adjust for desired consistency)

• Salt & pepper to taste 

• Fresh cilantro or parsley, chopped for serving 

• Dollop of yogurt (dairy or dairy free for serving)

DIRECTIONS

1. Heat ghee in a large sauce pan over medium heat. Add the fenugreek seeds and bay leaves and heat until browned, stirring frequently to prevent burning. 

2. Add the ground cumin, cinnamon, and grated ginger, stir, and heat for no longer than 30 seconds. 

3. Add the chopped tomato and butternut squash cubes. Stir in the spices for 1-2 minutes.

4. Add the lentils, turmeric powder, asafoetida. Stir, then add the veggie broth.

5. Add salt & pepper to taste. 

6. Serve garnished with fresh cilantro or parsley and a dollop of yogurt. Enjoy! 

#onepotmeal #vata #pitta #kapha #fall #winter #lunch #dinner

Notes

• Pittas: for the fall/ early winter season, this is not a bad meal for you. UNLESS you feel a little overheated, inflamed, overly hungry, or are going through an active pitta imbalance. If that is you, just adjust the spice a little bit - less ginger, cinnamon, and bay leaves.

• Otherwise, this meal is pretty well-balanced heat-wise - the lentils and butternut squash are cooling, balancing the heat of the spices and tomato.

• Fenugreek - an amazing spice that helps balance blood sugar levels, aides in digestion, helps assimilate nutrients in the meal it is included in, detoxifying, helps to rid the body of excess mucus, and more. Their heating nature is generally great for vatas & kaphas. They have a bitter taste, BUT the interesting thing is, if you roast them, like we do in this recipe, they take on a maple flavor which goes great with the cinnamon, ginger, and butternut squash.

• Turmeric & asafetida - these are pretty important in this recipe to help digest the lentils and prevent gas. BUT if you don't have asafoetida, that's okay, you can leave it out, the other spices also help to maximize digestion and absorption of nutrients.