I‘m in NYC with my grandchildren, where the weather is 23 but feels more like 11 with the windchill factor. There are very few pleasures as simple as the joy of playing in the snow followed by the warmth of a big pot of stew.
Saute for 3 min:
3 tablespoons avocado oil
1 yellow onion, roughly chopped
8 garlic cloves, smashed and peeled
Himalyan pink salt and black pepper to taste
Add to the translucent onions
5 c filtered water
Bring to a boil and add
1 cup brown or green lentils
3 thyme sprigs
bay leaves (optional)
Cook for 20 min then add
1 (28-ounce) can whole peeled tomatoes including the juice. Smash these tomatoes with your potato masher til liquidy and still chunky
Simmer for 5 min
then add
10 ounces tubular rice or any gluten free pasta
Cook another 10 - 12 minutes
Allow your stew to cool to warm - around 115 degrees
Your last step is to add 2 T classical beet kvass and 1/4 c cocofir
This is a warm lentil stew that is easy to throw together and is deliciously packed with probiotic benefits.
Enjoy!
Serve with
½ cup vegan Parmesan (1/3 c chopped cashews and 2 T nutritional yeast, 1 T chopped parsley )