Swami Shiva Shakti’s Syrian Stew
4 cups Veggie Broth
1-13 ounce can Coconut Milk
1 cup red lentils
1-28 ounce can crushed tomatoes
2 handfuls green beans
1/2 head cauliflower
1 bunch broccoli
1-2 red bell peppers
3 Tablespoons Coconut Oil
8 garlic cloves
2 teaspoons ground cumin
2 teaspoons turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 fresh jalapeno pepper or
…1 Tablespoon pickled jalapeno pepper & 1 Tablespoon of
jalapeno pepper pickling brine
1 lemon, squeezed
4 handfuls greens, such as, spinach/chard/kale
1 Tablespoon Braggs Aminos
A. In a large pot, bring veggie broth, coconut milk and crushed toma-
toes to a boil & then, add red lentils. Reduce heat to low & cook for 15
B. Meanwhile, chop these veggies, adding them to the lentil broth in
this order, as they are being chopped: first, the carrots, then green beans,
then cauliflower, then broccoli, then red bell pepper, then zucchini. Allow
veggies to cook in lentil broth on low heat until tender,…
(approximately 10-20 mins.).
C. As veggies are cooking in the lentil broth, chop onion & garlic. In fry
pan saute onion first, then add the garlic. (I prefer to use coconut oil to
saute). When onion & garlic are translucent, then add these spices for 1
more minute & stir as they are “roasting”. These are the spices: cumin,
turmeric, cardamom, salt, black pepper, cinnamon & cloves. Set aside.
D. When veggies are tender, remove the pot from the stove, leaving the
lid on the pot. Add sauteed onion, garlic & spices to the veggie/lentil broth & stir
altogether. Then add lemon juice, Braggs Aminos & the greens, (chard/spinach).
Stir again and be sure to again put the lid on the pot.
E. Serve when greens are wilted.
F. Note: You may use any fresh veggies you have on hand to make this stew.
I would definitely keep the carrots, garlic and greens, though.