“ Forget not that the earth delights to feel your bare feet and the winds long to play with your hair. “
One of my favorite quotes, by Kahlil Gibran.
I hope you play in the dirt today. Plant some flowers, work in the garden, sit under a tree, take your dog to the park, get some grass stains and fully appreciate all the earth provides us !
And then… eat something meatless (and tasty!), for the earth’s health and yours. I chose this sweet potato and red lentil stew because to me is just tastes, well, like the earth. The vibrantly-hued potatoes and peas provide a touch of natural sweetness, cilantro adds some grassiness and lemon brightens it all up like the sun.
It’s comforting, flavorful, and can pretty much be grown from your garden.
Sweet Potato + Lentil Stew with Cilantro Gremolata, adapted from whole living
- 1 T coconut oil
- 1 t ground cumin
- 1 t ground turmeric
- 1 T curry powder
- ½ large yellow onion, diced
- 4 cloves garlic, minced
- 2 T minced fresh ginger
- 2 peeled + diced sweet potatoes
- 1 ½ cups rinsed red lentils
- ½ – 1 cup fresh or frozen peas
- 6 cups veggie broth
- 1 cup chopped fresh cilantro
- 1 lemon
- kefir (or other yogurt) for serving
Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, 1-2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and cook 1 minute.
Add lentils and broth to pot. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes. Add peas and let it all simmer 10-15 minutes longer, until potatoes and lentils are tender. Season with salt and pepper.
For the Gremolata: finely chop cilantro and mix with finely minced lemon zest. You can add 1-2 finely minced green chiles for some heat, if you like. Top each bowl of stew with the gremolata, a generous squeeze of lemon juice and a bit of yogurt to balance out the heat. Serves 4
Happy Earth Day, all!