INGREDIENTS: (serves 4)
1 tbsp olive oil
1 medium leek finely chopped
One large carrot, peeled and finely chopped
1 sprig of thyme
1 tspn asafoetida
1 tspn ground cumin
1 tspn ground ginger
1 tbspn grated ginger
4-6 kalamata olives, pitted and pressed into a paste.
1 cup puy lentils dried
3 cups of water or vegetable stock
½ tsp rock salt or Himalayan salt.
¼ tspn black pepper.
1 tbspn fresh parsley
1 tbsp fresh coriander.
Instructions:
Add olive oil to a pan and gently warm
Add spices –ginger and cumin, asafoetida
Add carrots, leek and salt, and saute until soft.
Add thyme and stir in.
Add Puy lentils, wet ginger and black pepper, water or vegetable stock.
Stir then cover and simmer for 15 minutes. Remove lid and simmer for another 15 minutes or until soft.
Add the black olive paste as you remove the lid.
After 15 minutes/when lentils are soft, stir in the fresh coriander and parsley and season some more if needed.
Delicious served with fresh made chapatti and steamed greens as a warming and nourishing Early Winter season meal.
OR, for a more substantial meal, served with Fragrant Short Grain Brown Rice, Sauteed Winter Greens, Roast Butternut Sqaush slices with fresh rosemary and rock salt.