2 tablespoons of native coconut oil or extra-virgin olive oil
2 tablespoons of homemade vegetable stock paste
3 cups (750ml) of water
2 cans ( 800ml) of canned tomatoes
3 handful (100g) of fresh spinach
3 teaspoons of turmeric
1 teaspoon of vanilla powder
1 teaspoon of sea salt
1 teaspoon of cinnamon
½ teaspoon of paprika
1 teaspoon of sumac powder (optional)
1 teaspoon of ground coriander
1 teaspoon of cumin
A pinch of nutmeg
A pinch of chili flakes
½ cup (100g) of red lentils
Fresh herbs like parsley or cilantro
1 lemon
brown rice to serve
Instructions
Start by prepping your vegetables: dice the onion and mince the garlic. Finely chop the ginger. Peel and cut the sweet potatoes into bite-sized pieces. Remove the seeds from the red bell pepper and cut into bite-sized pieces as well. Do the same with the zucchini.
Combine all the spices in a small bowl and mix well. Wash the spinach and set aside.
Add the water, vegetable stock paste and diced tomatoes and bring to a boil over high heat.
Add the sweet potatoes, zucchini and red bell pepper, and lentils. Reduce the heat to medium-low, and let simmer for 30 minutes until the sweet potatoes are starting to become soft.
In the meantime cook the rice according to instructions on the package.
Now add the spinach and the juice of the lemon and stir until the spinach is wilted. Season with additional salt, according to your taste.
Serve with the brown rice and fresh herbs.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/turmeric-vanilla-post-yoga-one-pot/