Lentils are a brilliant way to add fibre to your diet. Of all the legumes out there, they appear to be the most tolerable where gas and bloating is concerned. Since it is such a nutrient dense little legume boasting a high source of calcium, phosphorus, iron and B vitamins, we often see it in many cuisines world over. It can be paired with rice to create a complete protein in vegetarian diets, or as my mom used to serve it, paired with pasta in a 'Cucina Povera' peasant dish from Sicily called "pasta con lenticche'. Due to its rich iron content, it was often served a couple times a month to correct iron deficiency in times of menstruation.
To make lentils more tolerable on the digestive system, plan ahead and soak these guys on the counter top for 1-2 days. IF you have the foresight, it will pay off and your tummy will thank you.
This recipe is warming, earthy, hearty, rich and delicious. A perfect grounding dish for the cold winter months. The good thing is it's quick and easy. No need to fry , just pop everything in the crockpot and let it do its thing.
- 4 cups of soaked lentils
- 2 cans of San Marzano tomatoes
- 2 carrots, diced
- 3 ribs celery, diced
- 2 medium yukon gold potatoes, diced
- 2 onions, diced
- 2 cloves garlic, smashed and chopped
- 1 tbsp butter
- 2 cups of beef broth / chicken, preferably homemade
- 1/2 tsp cumin
- 1/4 tsp coriander powder
- 1 tsp dry chilli flakes (optional)
- pink salt and pepper to taste
- * optional* add 1 piece of beef shank with the marrow. This will add more nutrients and depth
- Add everything to a crock pot and set to high.
- Cook for 5 hours, or until the lentils are soft. If using bone marrow, make sure it has softened and can be pushed out with a knife.
- Serve with fresh basil, enjoy!