Luscious Lentils
By Akasha

So I find myself atop a beautiful mountain some 600m above the gorgeous Golden Bay, passing through an initiation of fire. Given the task of cook, with very little experience...the Gods must be having a laugh.

Soon enough though, many guests began showing great interest in Anahata’s creations. They loved the food and asked for some of these daily beauties to be transcribed and shared for everyone to taste and enjoy...may these yogic feasts spread far and wide!

This hearty lentil combo provides a complete meal for your body and mind. It brings good humour and a festive atmosphere to your table - divine! Serve with rice and fresh salad.

Serves 4-6

1. Heat a large pot and sauté the following for 5 – 10 minutes:

5-7 tbsp rice bran oil
2 large grated carrots
2 tbsp grated ginger (be generous with the ginger!)
2 tbsp oregano
1-2 tsp cumin seeds
1-2 tsp cumin powder
1 tsp salt
1 tsp ground cardamom
1 tsp black pepper
1 tsp paprika
3/4 tsp turmeric
2 bay leaves

2. Add:

1 tsp asafoetida (you can get this, also known as hing, at local Indian stores)
1 cup split red lentils
1 cup mung dhal
1 cup chopped pumpkin

3. Braise or roast for 10 minutes, until the pumpkin is tender

4. Add 2-4 cups hot water or vegetable stock

5. Add 5 cups chopped vegetables, such as: pumpkin, potatoes, broccoli, cauliflower, and simmer for 20-30 minutes

6. In a separate bowl, combine the following:

400-800g tinned tomatoes (to taste)
1-2 cups chopped fresh tomatoes (optional)
½ cup peanut butter (optional)
1-2 tbsp Marmite
1 tbsp arrowroot dissolved in cold water
3 tbsp peanuts (to taste)

7. Add the tomato sauce to the lentils and simmer for a further 20-30 minutes

A few variations

• Add 1 cup of fresh chopped coriander to the tomato sauce
• Add finely chopped spinach, kale or chard to the lentils just before serving
• Bake it! Put the lentil and tomato sauce mixture in a baking dish, and sprinkle on the following topping, then bake at 180° C for 15-20 minutes. To make the topping, fry the following:
  1 ½ cups oats
  50-100 g butter
  ½ -1 cup sunflower seeds, sesame seeds or pecans
  ¼ cup buckwheat flour
  Pinch salt
  Cheese (optional)
• Add a pinch of Kelp Salt for added nutrition and minerals
• If you don’t have cumin, experiment with fresh oregano, rosemary, paprika or cinnamon
• To aid digestion, soak the lentils overnight, then rinse and remove the frothy substance which accumulates when the lentils are boiling
• Be careful frying the spices as they burn easily
• Lentils love water, so stir them often and add more water or juice from the tinned tomatoes

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