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Summer Puy Lentil and Veggie Stew (Slow Cooker)

This recipe uses several fresh ingredients from my CSA: sweet cherry tomatoes, carrots plus their tops, potatoes and green onions. Using fresh local ingredients means great taste and the optimal amount of nutrients. Use any seasonal vegetables that are available.

Using a slow cooker makes this a perfect meal for a busy family. Prep time is about 20 minutes, then it cooks on low for 7 hours.

Prep Time 20 mins
Cook Time 7 hrs
Total Time 7 hrs 20 mins
Difficulty: Beginner
Best Season: Summer
Dietary: Egg Free, Gluten Free, Nut Free, Vegetarian
Description

Best for pitta and kapha doshas; vata in small amounts.

Ingredients
  • 1 Tbsp ghee or olive oil
  • 1 tsp Doshic Spice Blend (see notes)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 cup Puy French lentils or green lentils (washed and rinsed)
  • 1/2 tsp minced fresh ginger
  • 3 cloves fresh garlic (minced)
  • 3 tsp mushroom umami seasoning blend (divided into 1 tsp portions (see notes))
  • 1 pint sweet cherry tomatoes (cut in half)
  • 1/2 lb red potatoes (diced into 1 inch squares)
  • 4 medium carrots with their green tops (carrots chopped into small discs, greens minced)
  • 2 green onions (diced)
  • 6-8 oz fresh sliced mushrooms (or 1 oz dried mushrooms)
  • 4-4.5 cups organic vegetable broth (use 4.5 cups if using dried mushrooms)
  • 1/2-1 tsp ground black pepper
  • 1 Tbsp organic coconut aminos or tamari
  • salt (to taste)
  • fresh lemon juice (optional)
Instructions
  1. 1
    If your slow cooker does not have a sauté setting, sauté the oil, spices and lentils in a pan, then transfer to the slow cooker.
  2. 2
    Heat the ghee or olive oil for a few seconds, then sauté all the dry spices for about 5-7 seconds, being careful not to burn them.
  3. 3
    Add the lentils, ginger, garlic and 1 tsp of the umami seasoning, and mix with the spices. Sauté for another 5 minutes.
  4. 4
    Add the carrots, carrot greens, potatoes, mushrooms, green onions, coconut aminos or tamari, black pepper and remaining umami seasoning, and mix.
  5. 5
    Add 4 cups of vegetable stock (4.5 cups if using dried mushrooms). Mix thoroughly.
  6. 6
    Cover and cook for 7 hours on low.
  7. 7
    When it's done, add some fresh lemon juice if you like, and additional salt and black pepper to taste.
  8. 8
    Serve over brown basmati rice. Enjoy!
Note
  • Ayurvedic Doshic Spice Blend: use your specific blend to help balance your doshas.
  • If you can't find Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend, make your own with kosher salt, dried onions, ground mustard seed, porcini mushroom powder, white button mushroom powder, crushed red pepper, black pepper and dried thyme.
  • In Ayurveda mushrooms are considered tamasic (dulling and sedating), but they are also recognized for their medicinal properties. Eating them in balance and small amounts, with herbs, spices and fresh vegetables, balances the tamasic qualities. Fresh mushrooms are recommended for vata and pitta doshas, dried mushrooms for kapha dosha.
  • Green or Puy lentils are best for pitta and kapha doshas. Use extra warm spices for vata dosha.
Read it online: https://www.bwellayurveda.com/recipe/summer-puy-lentil-veggie-stew-slow-cooker/

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