There are so many ways to liven up your life with food, laughter, a long walk, a call to an old friend, a good book, a jolt of gratitude, a hot, new romance, or with this lentil stew. I know, the hot, new romance sounds better. The unexpected ingredients of apricots and cherries add sweetness and liven up the silky flavor of the cooked lentils. Top it off with the crunch of the slivered almonds and you’ll feel a sense of surprise and sweetness in every bite. Sprinkle with a savory sauce of tahini and lemon, which makes this a stew with a symphony of flavors.
This is a very “orange” recipe, which will remind you of your creative, flowing second chakra.
Ingredients:
1 Cup of lentils (red, orange, or yellow)
1 carton of vegetable broth (low sodium)
You may need some additional water (1-2 cups)
1/2 cup of dried apricots (sliced)
1/2 cup of dried cherries
3 tablespoons of tahini
1 cup of boiling water
1 pear - ripe and juicy
1/4 cup Slivered almonds
Instructions
Rinse the lentils, pour into a pot or a pan with high sides, add the vegetable broth, bring to a boil
Soften the dried fruit with boiling water in a separate bowl. Let it sit and cool, but don’t drain the water
Let lentil cook through on medium to low heat until they’re tender (15 minutes)
You may need to add some water to the broth while cooking
You can also add some wine or cooking sherry
Season with interesting some spices of your choice like Masala, Curry, Cardamon, Cinnamon, or a turmeric/ginger combo
Slowly mix in three heaping tablespoons of tahini so the remaining broth turns into a sauce.
Take the skin off the pear and slice it into chunks
While the lentils are simmering in the stew, add the dried fruits with the remaining hot water. Then add the pear pieces
Top with some crunchy nuts like slivered almonds or pistachios