I’ve adopted this recipe from Whole Foods’ website, for the original recipe click here
3 cups French lentils, rinsed
2 strips kombu (seaweed)
2 tablespoons coconut oil
1 large yellow onion, chopped
3 large carrots, chopped
2 teaspoons balsamic vinegar, (optional)
1/2 teaspoon fine sea salt
Ground black pepper, to taste
1 tsp cumin
1 tsp turmeric
1 tsp paprika
Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Through in the chopped carrots and continue cooking until slightly tender. Add in the rinsed French lentils and stir everything well.
Add 8 cups of water and kobmu, and bring to a boil. Once everything boils add the spices in (salt, pepper, cumin, turmeric and paprika) simmer for about 20 minutes. When done cooking, discard of the kombu and serve the lentil soup (stew) with fresh avocado cut on top and a red cabbage salad.
Below, I’ve attached a picture of how to serve this meal differently to adults and children. Kids don’t like when their food is “touching”, so make everyones lives easier and serve their food separately.