A rich but simple stew with nutrient dense teff, kale, and sauerkraut. This makes 4 smaller bowls, 2 larger ones.
1/4 cup brown lentils
2 1/2 cups water, divided
1 ‘sprig’ kombu (about 1″)
1/4 whole grain teff
1/4 cup scallions, minced, 3″ – 4″ green reserved for garnish
1T fresh garlic, minced
1/4t coarse sea salt
1/2T herbes de Provence (or similar)
1/4t black pepper, freshly cracked
1/4t dried red chilis (or to taste)
1 cup vegetable stock
2T sun-dried tomatoes, finely chopped (dehydrated, not jarred)
1 cup tomato passata (or puree)
1/4 cup nutritional yeast
2 cups green curly kale, coarsely chopped
Coarse sea salt and black pepper to taste
For the garnish
2t cashew butter
2t lemon juice
2T plant milk (I use soy)
1/4t coarse sea salt (or to taste)
3″ – 4″ scallion green sliced on an angle
2T sauerkraut per bowl (I use unpasteurized)
Optional: Sesame seed butter will also work for the garnish. Use green, black and dupuy lentils in place of brown. Slowcook if you prefer.
In a small saucepan with a lid, bring 1/2 cup water to a light simmer. Add the lentils and kombu. Cover, reduce heat to low and simmer 15 minutes. Drain the lentils reserving the kombu.
Dry the pan and add the teff. Toast for 2 – 3 minutes on medium heat. Add the scallions, garlic, pepper, chili, sea salt, and herbs to the pan. Stir fry for 2 minutes. Add the lentils and the remaining 2 cups water to the pan. Return the pan to a simmer, reduce heat to low, cover and
simmer 25 – 30 minutes.
Uncover and remove the kombu. Add the stock and sun-dried tomatoes. Increase heat to medium low. Simmer for 5 minutes. Add the passata and simmer another 5 minutes or so. Add the kale and nutritional yeast and stir
to combine. Let stand 2 – 3 minutes for the kale to wilt and soften.
Mix the cashew butter and lemon juice. Add the plant milk and sea salt. Mix thoroughly until dissolved. Season the stew and the cashew mixture to taste.
To plate, ladle/spoon out the stew. Add the cashew mixture and design if you like. Add the sauerkraut and serve.