Lentil Stew


3 cups sprouted lentils

2 cups butternut pumpkin chopped into small chunks

1 onion diced

1 garlic clove crushed

3 celery stalks sliced

1 small eggplant diced

1 tomato chopped

1 salt reduced vegetable stock cube

1 Tsp ground cumin

1L water

1/2 bunch kale stalks removed and chopped

Sea salt & ground pepper


In a large risotto pan dry sautee` the onion until soft, add the other vegetables, cumin & sauté for 5 mins. add the lentils, water and stock cubes, simmer until cooked.  Do Not Add  salt & pepper until the lentils are cooked through to very soft. Serve with salad.