FENNEL LENTIL POTATO BOWL

Serves 4, 30 minutes

INGREDIENTS

• 3 medium potatoes, peeled and chopped (option to use Japanese sweet potato if avoiding nightshades)

• Water for boiling potatoes

• 1/2 cup - 1 cup plant-based milk (adjust for desired consistency)

• Salt & fresh black pepper to taste

• 2-finger pinch of asafetida (optional)

• 1-3 tbsp ghee (for potatoes, adjust to taste)

• Roasted fennel (see recipe)

• 1 tbsp ghee

• 1 tsp cumin seeds

• 1 cup green lentils, rinsed

• 2 1/2 cups veggie broth

• 1/4 tsp turmeric

• Fresh arugula with a drizzle of olive oil for serving (or steamed kale)

DIRECTIONS

1. Start by making the potatoes: Add the chopped potatoes to a large pot with enough water to cover the tops of the potatoes by 1 inch. Bring to a boil then reduce to a simmer. Simmer until potatoes are soft and cooked (about 20 minutes). Strain the potatoes and add back to the pot. Add ghee, salt, pepper, milk, and asafoetida. Mash using a potato masher and set aside.

2. While the potatoes are cooking, cook the lentils: In a separate medium pot heat the ghee over medium heat. Add the cumin seeds and heat until aromatic. Add the green lentils and saute in the cumin/ ghee for 30 seconds - 1 minute. Add the veggie broth and turmeric. Bring to a boil, then reduce to a simmer. Simmer until lentils are tender, adding more liquid/ broth as needed to achieve gravy consistency. Once tender, season with salt & pepper, turn off heat, and slightly mash with a potato masher.

3. While both of those are cooking, add the sliced fennel to a baking sheet and roast in the oven until tender and crispy (as per instructions, it is very easy).

4. To assemble the bowl: Add the mashed potatoes to the base, drizzle with the lentil gravy, top with fennel bulb slices, and serve with a side of arugula with olive oil or steamed kale. Enjoy!

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

Notes

• This tastes like Thanksgiving in a bowl. The lentils act like a gravy over the mashed potatoes. The roasted fennel gives a nice sweet and pungent flavor. The greens balance the dish as a whole with the bitter taste. It is lovely, comforting, and highly satisfying.

• White potatoes are a nightshade veggie and not recommended for everyone. I usually recommend clients avoid nightshades if they are trying to heal their mind & bodies. But, they are in season from late Summer - Early Winter so now would be the time to have them. They are absolutely fine in moderation and can be combined with ghee, asafoetida, and black pepper to enhance their digestibility. They are best for pitta body types.