Curried Lentil & Vegetable Stew

Recipe from Julie G. Silver, Nutritional Therapist, Natural Health & Stress Management Consultant http://www.juliesilver.co.uk

• 1 cup lentils - green, brown or puy
• 4 - 5 cups of water
• 1 cup butternut squash
• 1 onion - chopped
• 1 diced carrot
• 2oz creamed coconut
• 1" grated fresh root ginger
• 2 cloves garlic
• Fresh or dried coriander leaves
• 1 tsp Fine Kelp
• 1 tsp curry powder or add seasoning such as tumeric, green cardamom pods, ground coriander
• Add 1- 2 tsps Flaky Sea Salt with Kelp towards the end of cooking.

1. Rinse lentils, place in a pan and add all other ingredients. Cook for 30-40 minutes until lentils and vegetables are soft.
2. Amounts will vary depending on the numbers you are cooking for. You can use other herbs and spices as an alternative to the curry seasoning.

Jo Recommends: "Serve with a generous garnish of soaked or sprouted seeds,almonds and a yoghurt or tahini dressing"

(Bonus Recipe: Tahini dip - mix tahini with a small amount of Umeboshi Puree or sea salt and lemon juice in a jar and add water.  Shake well, adding more water if needed to make it a dip or sauce consistency.)