Saffron Yellow Lentil Stew
Love legumes but hate how they make you feel?
There are three key preparation factors that you must follow in order to enjoy legumes without digestive discomfort and inflammation.
Know your source. Commercial legumes are mass produced and grown with the heavy use of pesticides to increase output. (Think twice before you pick up that tub of store-bought hummus!)
Soak your legumes for at least 24 hours. You can use a tablespoon of vitamin C powder, baking soda, or salt to decrease phytates and lectins. And change the water several times. Soaking for over 24 hours will cause them to sprout, making them even more nutrient-dense and digestible.
Always pressure cook! Pressure cooking legumes is the final nail in the coffin to eliminate the two anti-nutrients prevalent in legumes that are preventing you from absorbing all those beneficial nutrients and causing your bloated stomach after you eat them.
The secret ingredient here is the dried lime. It’s gives a delicious sour and umami taste. You can find them in Mediterranean markets or the Mediterranean spices section of your supermarket.
2 tbsp EVOO
Half white onion, diced
Pinch of Spanish saffron
1 cup yellow or red lentils, soaked minimum 12 hours and drained
2 cups homemade broth
Juice of half a lemon
1 bay leaf
1 healthy sprig of thyme
1 dried lime (find at Mediterranean markets)
1 tsp fine Himalayan salt
Turn on the sauté function of your pressure cooker and warm up EVOO. Add in onions and saffron and sauté until soft. Turn off the sauté function. Add remaining ingredients. Set your pressure cooker to high for 4 minutes and allow it the pressure to release naturally for 15 minutes.
Taste for salt. Season with pepper if so desired. Serve with shredded organic cabbage, sprouts or microgreens, and any fresh herbs you’d like. Here I’ve used garlic chives and dill and a drizzle of Uncle Berch Arbosana extra-virgin olive oil.
