Warm lentils prepared in our kitchen
Here's a delicious Fall meal from our table to yours. Enjoy!
Lentils with spices, carrots, dates, beet greens and sesame seeds.
Served over quinoa.
1 cup green lentils 1 TB ghee 2 carrots A couple handfuls of chopped dark leafy greens 1 tsp arrowroot 1/2 tsp turmeric 1/2 tsp coriander 1/2 tsp fennel
1/4 tsp cinnamon 1/2 tsp cumin seeds 1/4 tsp fenugreek 1 green chile (optional) A small chunk of fresh ginger root chopped (optional) 1/4 cup white sesame seeds-dry roasted in your cast iron skillet 4-6 fresh dates chopped
Sauté the spices and once aroma is released add the lentils. Let simmer for 3 min in ghee & spices on low heat then add enough water or broth to cover the lentils. Add chopped dates and carrots. Add roasted sesame seeds. Cover and let simmer. Toward the end of cooking, when lentils are soft, add chopped greens. Put on the lid and let them wilt. Add 1tsp of arrowroot when finished cooking. Add SVA Soma Salt to taste.
Enjoy this dish with quinoa and homemade paneer.