Spiced Red Lentil Stew: Liver Supportive Recipe

Indian Kitchari for Fall Liver SupportYield: 6 servings

Support your liver this fall with traditional Indian Kitchari stew – a pleasantly spiced, but not spicey-hot, stew. Easy to make ahead for a busy week, simply reheat portions with a little water and serve with a tossed green salad for a great, warming meal!½ cup brown rice1 cup red lentils6 cups water or sodium-free vegetable broth1 cup carrot, large dice½ yellow onion, large dice2 garlic cloves, minced½ inch ginger root, freshly grated1 tablespoon coconut oil or grass-fed butter or ghee (clarified butter)½ teaspoon cumin seeds½ teaspoon mustard seeds½ teaspoon coriander powder½ teaspoon cumin powder1 teaspoon turmeric powder½ teaspoon sea salthandful fresh cilantro leaves1. Rinse and drain the rice and lentils, being careful to remove any stones.2. Add to the 6 cups of water in a large soup pot and place over high heat. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.3. Add the carrot, onion, garlic, and ginger root. Cook for another 10 minutes.4. While the vegetables are cooking, place the oil, cumin seeds and mustard seeds in a separate skillet over medium heat. Cook, stirring, until they begin to pop. Add the remaining spices and salt and stir for 30 seconds.5. Add the cooked spices to the kitchari mixture, stir well, and cook for 5 minutes more. Add another cup or two of water if you need more liquid.6. Top bowls with a few fresh cilantro leaves and serve hot.Click and Learn more How to End your tummy troubles with my favorite probiotics!!Learn more about Fitness or Movement Inspiration with Erin Stutland + Shrink Sessions!!