Brown Lentil Stew with Avocado Salsa
Serves 4
For the Stew:
1 cup brown lentils, rinsed
½ teaspoon salt, or to taste
½ teaspoon turmeric powder
1 medium green bell pepper, seeded and chopped (about ½ cup)
1 medium yam, skinned and chopped (about 1 inch cubes)
½ cup chopped celery
½ cup chopped tomato
½ teaspoon curry powder
½ teaspoon lime juice
For the Avocado Salsa:
½ avocado, halved, seeded, peeled and cut into ½ inch cubes (about ½ cup)
½ cup finely diced tomatoes
½ teaspoon cilantro, finely chopped
½ teaspoon lime juice
¼ teaspoon finely ground black pepper
To Make the Stew:
1. Place the lentils, salt, turmeric, and 2 cups water in a large saucepan. Cook, uncovered, over medium heat for 25 to 30 minutes. Add the green pepper, yam, celery, tomato, and curry powder and cook for 10 minutes. Just before serving, add the lime juice.
To Make the Avocado Salsa:
2. Combine the avocado, tomatoes, cilantro, lime juice, and black pepper to a medium bowl. Mix well to combine.
3. Serve the stew hot and top with the avocado salsa.
Serve it over brown rice or quinoa
Modified from Forks over Knives The Cookbook