Don't miss

Sprouted Lentil Bowl

By on July 27, 2018

The satisfying qualities of this fiber-rich lentil and brown rice combo are vitalized by the use of sprouted lentils and colorful, pickled vegetables. Apple cider vinegar boosts digestive fire; reduces sweet cravings; and energizes the system with pungent, sour taste. Daikon radishes also improve digestion by mobilizing the breakdown of heavy, fatty foods.  Serves 4


Lentil Bowl

4 cups water

¾ cup brown rice

¾ cup sprouted lentils

1 Tbsp Vitalizing Spice Mix (recipe below)

1 Tbsp ghee

1 tsp cumin seeds

1 tsp salt

Pickles

2 medium carrots

2 medium daikon radishes (each about the size of a large carrot)

1-inch piece fresh ginger, peeled and cut into matchsticks (optional)

2 Tbsp rice vinegar or apple cider vinegar

¼ tsp salt (if using cider vinegar)

For the lentil bowl:

In a large saucepan, bring the water to a boil. Rinse the rice well, and add rice and lentils to the water. Bring to a boil again, uncovered. Add the spice mix. Reduce the heat to low and simmer, covered, for 45 minutes. Remove from the heat.

Warm the ghee in a frying pan on medium heat. Sauté the cumin seeds until you can smell them, about 3 minutes. Add the ghee and salt to the rice, and fluff with a fork.

Serve with 2 Tbsp of pickled vegetables.

For the pickled vegetables:

Peel the carrots and daikon radishes; cut into thin rounds or half-moons. Place them in a bowl, add the ginger, and sprinkle with the vinegar and salt (if using). Mix well and let stand for 10 minutes or more.

These veggies keep in the fridge up to 1 week in a glass jar.

Vitalizing Spice Mix

Makes ¼ cup

 When it comes to motivating tamas, or the dense, heavy qualities of your mind, spice it up! The pungency of this spice mix can melt away resistance and sluggishness while lighting your digestive fire. 

1 tsp fenugreek seeds

1 Tbsp coriander seeds

1 Tbsp cumin seeds

1 Tbsp mustard seeds

¼ tsp ground cloves (or 1 whole clove if you’re grinding your own)

1 tsp ground cinnamon

1 tsp freshly ground black pepper

¼ tsp hing powder (optional)

Directions:

Roast the fenugreek seeds in a small frying pan over medium heat for approximately 3–5 minutes. Cool and then grind them to a powder using a mortar and pestle or a spice grinder.

Roast the coriander, cumin, and mustard seeds in the same frying pan over medium heat. Stir constantly for approximately 3–5 minutes, until you can smell them. Cool and then grind these spices together with the fenugreek and remaining spices to a uniform powder.

From “The Everyday Ayurveda Cooking for a Calm Clear Mind” by Kate O’Donnell © 2018 by Kate O’Donnell. Photographs © 2018 by Cara Brostrom. Reprinted by arrangement with Shambhala Publications, Inc. Boulder, CO. www.shambhala.com

About Charleen Wyman

Leave a Reply

Your email address will not be published. Required fields are marked *