The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper. I thought about adding tumeric or fresh herbs, but loved its plainness, so in the end opted for a dash of half ‘n’ half cream. Not that the dish needed it. The juice of the veg made it moist enough. The cream added just a little pizazz.
- 1 large clove, purple garlic
- 1 short, fat leek
- 1 medium size russet potato
- 6 or 7 baby carrots
- About 1 cup whole shiitake mushrooms
- 1/2 cup brown lentils
- tablespoon coconut oil
- freshly ground pepper
- 2 T half ‘n’ half cream (optional)
While the lentils are cooking, heat the coconut oil in a large skillet or wok over medium heat.
Peel the garlic, wash the leek – thinly slice both.
Slice ‘n’ dice the potato and carrots into bite-size chunks.
Rinse the mushrooms.
Toss all the prepped veg together – except the mushrooms – in the heated coconut oil; toss and cook uncovered for a few minutes, slightly browning the potatoes.
Add the mushrooms, sprinkle with about 1 tsp freshly ground pepper and about 1/4-1/2 tsp salt – adjust salt n pepper to taste.
Cover and reduce heat to low simmer for about 20 minutes.
While that is cooking, rinse the puy lentils, place in a small saucepan, and cover with about 1/2 inch of water. Put over high heat to bring to boil, then reduce heat to simmer for 15-20 minutes.
Lentils and veg will be ready at the same time. Drain the lentils of any left-over cooking water and add them to the vegetables. Toss together, and add the half ‘n’ half cream. Serve immediately.
A single cup of cooked lentils contains more than 17 grams of protein, yet lacks 2 of the essential 9 amino acids needed to properly digest and utilize the nutrients. To get those amino acids and make this meal a complete protein, serve nuts and seeds, with a little muesli and fruit for dessert. Or you can satisfy your decadent sweet tooth by having half a chocolate shake for dessert. Loaded with digestive enzymes and a complete protein, mix in your bullet blender to make a mousse-like consistency that needs to be eaten with a spoon. Use 1 scoop chocolate shake and 1/4 scoop vanilla pro (makes it fluffier) with 1 or 2 ice cubes and just a couple ounces of water. Yum Yum!
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