This is another great recipe with a foundation of spleen foods with a balance of winter and spring goodies to keep your body nourished, full and healthy. The inspiration comes from the shrinking kitchen, here is what I came up with.

what you need:

3 small yellow potatoes, cubed

1/2 cup green lentils, rinsed well

4 cups water

2 cups of cauliflower

1 yellow squash

1 small eggplant, cubed

1 medium carrot, slices

2 teaspoons salt

1 teaspoon tumeric (eyeballed)

4 large cloves of garlic

1 teaspoon dried chili powder

1/2 teaspoon cumin

1 tablespoon coconut oil

1 tablespoon cornstarch

1/4 c chopped cilantro

One small piece of ginger root

What you do:

Rinse lentils and then put into large stockpot with water and bring to boil over medium high heat.

Add potatoes and carrot to lentils, simmer uncovered for 5 minutes

Add cauliflower, squash, eggplant, salt and tumeric.

Return to a boil, cover and then turn to low to simmer for 10 minutes or until veggies are tender. Stir a few times.

Meanwhile add chopped garlic, ginger, cumin and chili paste to coconut oil until carmelized.

 

Add cornstarch into veggie lentil mix to thicken juices and turn eat up high for 1-2 minutes.

Add in carmelized garlic ginger paste and cilantro and stir to combine.

 

Hardy enough to eat alone or add to quinoa, rice or cauliflower “rice”.