Brown lentils are packed with protein and are warm for your body. This recipe uses brown lentils as the base along with black beans and winter vegetables. Adding our Masala (homestyle curry sauce) takes care of a long list of spices that you would have to add, otherwise. Enjoy!
Based on the principles of Ayurveda, we have prepared a lentil soup recipe for winter. This seasonal soup is made with pumpkin and ginger. The lentils used in this recipe are red lentils, which are naturally warm. The warmth of the ingredients, including warm spices, provides us with natural immunity and strength for the upcoming cold season.
This is an Ethiopian-inspired chickpea stew for the fall/winter season. It does take some planning, but I have seen that soaking raw red kidney beans and cooking them over three hours results in a better stew than using canned beans. I am offering a substitute for the Berbere spice, which is a quintessential spice in this recipe. You can find this spice at your local Ethiopian store or on Spice and Tea Exchange.
This is a healthy recipe for this time of the year. I love lentils and they are great for your health. I hope you enjoy this recipe. This is my mom's recipe, except in this recipe, I am not using any oil. Serves: 3-4 Ingredients 1 cup brown lentils 2 bay leaves 1 Tablespoon fresh ginger root, peeled and minced 1/2 teaspoon ground turmeric 1/2 teaspoon cayenne, OR as desired 2 Roma tomatoes, roughly chopped 1/2 teaspoon ground garam masala 2 teaspoons sea salt 1/4 chopped cilantro Method Wash lentils under cold running water, drain. Soak lentils in two cups water, set aside for an hour. After an hour, in a 3 qt sauce pan over medium heat, boil...
