Fall is all about restoring and recharging. Summer's over and while we are loving the cool autumn breeze for many of us that mean heading back to school and heading back to work. In my case, that's taking my daughter to school, head to work and then back to school to pick her up. To help cope with the changing season and busy schedule, we are sharing this delicious warm stew filled with autumn vegetables that help to replenish and strengthen both your body and skin from the dropping temperatures.
Eating ingredients that are seasonal is key. Roots like sweet potatoes, yams, beets, bonita and carrots work to help us stay grounded to the earth (these plants come from the earth) and restores our energy. Smoothies are great but as it gets colder, I reaching for heartier and warmer dishes.
Let's get started on this comforting vegan lentil and plantain stew.
1/4 cup diced onions
1 garlic clove, minced
1 cup lentil beans, rinsed
1 large sweet potato, peeled and cubed
1/2 teaspoon pepper
1/4 teaspoon cumin
1/2 teaspoon turmeric
6 cups of vegetable broth/water
1/2 teaspoon salt
2 tablespoons of oil
1 ripe plantain, peeled and sliced
1 cup of cabbage
parsley for garnish
In a medium or large pot saute the onions, garlic and a pinch of salt in the oil until aromatic on medium temperature. Then add in vegetable broth, lentil beans, and remaining salt. Cook on high for 20 mins. After 20 minutes, add in the reminding ingredients including the plantain, potato, cabbage...etc.
Cover the pot and reduce the temperature to medium high. Allow the potato, the plantain, and cabbage to cook for 15-20 minutes. Remove the stew from heat and serve. Top with fresh parsley, serve and enjoy!
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