In these cold and dark winter days this alkaline curry lentil stew will fill and warm you up nicely and provide you with all the proteins your body needs.
This stew has got an abundance of different flavours given by a variety of oriental spices like kurkuma, ginger, chilli paste, curry and cumin. The main ingredient are lentils, which are a type of pulse and belong to the legume family. They are widely used throughout India, Pakistan, the Mediterranean and the Middle East.
Lentils contain very high levels of protein, which makes them a great protein source on a vegetarian diet. They also contain folate, Vitamin B, dietary fiber and minerals and are the best vegetable source for iron. They are hence very useful in preventing an iron deficiency.
Other vegetables in this stew are onions, leeks and carrots, which are all alkalising and packed with nutrients.
I hope you enjoy this winter warming alkaline curry lentil stew!
Alkaline Curry Lentil Stew
1 big carrot, finely grated
1 red onion, finely cut
1 leek, cut into fine rings
2 garlic cloves, finely cut
1/2 tsp fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp chilli paste or fresh chilli
1/2 tsp kurkuma
1 tsp curry powder
2 tbsp extra virgin olive oil
250g lentils, red or yellow
1.2 litres of water
Freshly ground black pepper
Himalayan Crystal Salt or Celtic Rock Sea Salt
Gently heat the olive oil in a large pot. Add the onions and steam fry them whilst stirring for about 4 to 5 minutes. Add the garlic, carrot and leek and steam fry for a further 2 minutes. Stir in the kurkuma, chilli paste, curry powder, cumin and ingwer. Add the water and stir all the ingredients well.
Clean the lentils under running water and drain them well. Add them to the pot and let them boil up shortly. Reduce the heat, put the lid on and let the stew cook on a low temperature for about 35 minutes, until the vegetables have started to soften. Stir regularly.
Let the stew cool down slightly and puree everything with an immersion blender. Gently heat the stew again and season to taste with pepper and salt.
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