Lentils are easy to make, easy on your digestion, and all around a loving way to feed yourself and others. Do not be afraid of the plethora of spices; these are pantry staples that further light your digestive fire in this dish. This is a hybrid of Indian kitchari and a favorite Middle Eastern lentil dish (made with zucchini instead of potato) ancient dishes that will be relevant as long as we have stomachs and emotions to turn them. Asking someone what they were given when they were not well is a fascinating high-mileage question. Whether they were suffering from the flu, an upset stomach, a bad day at school, a heartbreak; people often remember that meals shared during such times were warming, nourishing, and grounding just like these gentle lentils, which not only deliver a great source of protein, but are the easiest legume to digest even without the addition of all the healing spices.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced into ¼-inch (6 mm) pieces
- 1 zucchini (5½ ounces/150 g), diced into ¼-inch (6 mm) pieces
- 1 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard seeds
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 1½ cups (360 ml) unsalted organic vegetable stock
- 2 cups (360 g) dried red lentils
- 1 teaspoon Himalayan pink salt
- Heat the olive oil in a heavy-bottomed, lidded pot over medium heat and add the onion. Sauté until translucent, 5 minutes. Add the zucchini and continue to sauté for 5 minutes.
- Meanwhile, place all the spices and herbs in a small, dry skillet and toast slightly over medium heat for about 3 minutes.
- Add the spice mixture to the onion mixture along with the vegetable stock, lentils, and 2½ cups (600 ml) water. Simmer, covered, for 20 minutes, then turn off the heat and fold in the salt.
- Serve immediately or allow to cool and then store in the fridge until ready to reheat, adding a few tablespoons of water, as it becomes very thick when cold.