This recipe is packed with legumes, herbs and spices which means it's great for women who are experiencing symptoms of perimenopause and menopause. It's a recipe that we put together for our Happy Menopause course, that's live on our app and Dr. Nitu approved!
Takes 25 minutesminutes
Serves 4
Ingredients
3onions
4cloves of garlic
4carrots
1leek
10cherry tomatoes
500gred lentils
2pak choi
15gcoriander
1litreveg stock
100mlwater
400gchickpeas
400gcooked lentils
3tbsptamari
2tbspcurry powder
1tspsalt
1tspblack pepper
1lime
Instructions
Peel and finely chop the onions and garlic. Finely dice the carrots. Slice the leek lengthwise, rinse thoroughly to remove any sediment, then slice it into 2-cm rounds. Drain and rinse the chickpeas and lentils.
Heat a 5-litre non-stick pot on high heat. Once hot, add the diced onions and cook until they start to brown around the edges, stirring occasionally.
Add the garlic and diced carrots, along with a pinch of salt. Cook for 2-3 minutes, stirring occasionally.
Add the chopped leek and 4 tbsp of water. Stir, cover with a lid, and let it sweat for 5 minutes. This will speed up the cooking process and help release the vegetables' sweetness.
Remove the lid and add the split red lentils, vegetable stock, and 1 litre of water. Stir, cover, and cook for 20 minutes, stirring occasionally.
While the lentils cook, halve the cherry tomatoes, finely slice the pak choi, and chop the fresh coriander or herb of choice.
After 20 minutes, remove the lid and add the cooked chickpeas, lentils, tamari, curry powder, cherry tomatoes, pak choi, and fresh herbs. Squeeze the juice of half a lime into the pot and stir.
Taste the stew and adjust the seasoning with more salt, pepper, or lime juice as needed.
Bring the stew to a boil over high heat. Once done, remove from heat.
Serve hot with your favourite grain or sourdough bread. The stew will keep for 2 days in the fridge and freezes well.
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