Veggied Lentils

Veggied Lentils 

My cooking style has evolved over the years just as my eating habits have changed. I have always enjoyed cooking. Currently, I love to prepare simple, nourishing meals that are easy for everyday life. I am a householder meaning that I actively live and participate in society. My husband and I live with our puppy and a roommate. I own a business, AND I highly value my health. 

With training in Ayurveda and a love for cooking, I love sharing ways to simplify our lives but keep health and wellness at the forefront.

Here are a few simple Ayurvedic principles around eating and cooking:

• Eat cooked foods for easier digestion
• Use spices (cumin, coriander, fennel) while cooking to aid digestion
• Saute your spices in fat (oil or ghee) to activate healing properties 

Dosha considerations -
Pittas should avoid cayenne. 
Kapha types should add in more cayenne and sub zucchini/sweet potato for spinach/carrots or other bitter, pungent, astringent vegetables. 

Serves 1.

INGREDIENTS

• 1/2 cup red lentils
• 1 1/2 cups purified water
• Dash of oil or ghee
• 1/4 tsp turmeric
• 1/4 tsp cumin
• Dash of cayenne pepper
• 1 inch ginger, finely chopped
• 1/2 zucchini 
• 1/4 - 1/2 sweet potato (depending on size)
• Small handful of cilantro
• Salt and pepper to taste
• Squeeze of lemon juice

DIRECTIONS

1. Add lentils and water in a small saucepan. Turn stove to medium high and let boil. Once boiling, turn down to low and let simmer for 15 - 20 minutes. 
2. Preheat cooking pan to medium low. Dice zucchini and sweet potato. 
3. Add oil or ghee to pan. Add spices and ginger then sauté until they become fragrant. 
4. Add in vegetables. Stir occasionally. Cook until tender. Chop cilantro.
5. Transfer lentils to a bowl then add vegetables on top. Season with salt and pepper to taste. Add a squeeze of lemon juice and top with cilantro!