Yellow lentil stew (inspired by kitchari)
Cook yellow lentils in water for about 5 minutes. Then, strain them and rinse with fresh water. Heat coconut oil over low/medium heat and saute fennel seeds (whole, If wished), garam masala, turmeric and grated ginger. A couple minutes later, add chopped parsley, chopped fennel leaves, coarsely grated carrots and zucchinis. Next, add lentils and water. Make it soupy. Cook for about 30 minutes, then add a splash of apple cider vinegar, if wished (makes them more digestible) and a little bit of tinned coconut milk.
Cook for 10 more minutes, then it’s ready to serve.
Served with basmati rice and sliced lettuce. Drizzle with olive oil and raw apple cider vinegar and season with herbed salt.
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