Nourishing lentil recipe

Well done to all the Mysore challengers who have completed the first week!  It’s pretty natural to be feeling a bit tired by the time Friday comes around especially if you are not used to practicing consistently.  Your stamina will improve with time.  Be  kind to yourself, nourish your body with good food, get plenty of rest and keep up your motivation for practice.

I thought I’d share this great lentil dish which I make nearly every week.  It’s so easy and I find it grounding and tasty.  The recipe below makes a large quantity, it can be kept in the fridge for a few meals, or half the recipe if you don’t want so much.  The inspiration for this dish came from Nourishing Traditions by Sally Fallon.  I’ve made a few changes which I’ve included here….

2 cups of lentils (french/puy lentils)

2 carrots chopped/2 sticks celery chopped/corn from one cob ( I use whatever veges I’ve got in the fridge – kale works well also)

2 tablespoons of lemon juice

3 cups of vege stock

2 cloves of garlic peeled and mashed

several sprigs of thyme

1 teaspoon pepper

pinch dried chile flakes

lemon juice



Brown rice

Cover lentils with warm water, stir in lemon juice and leave in warm place (I just leave it on the bench) for about 7 hrs.   Soak brown rice at the same time (see below)

Drain and rinse lentils and place in a pot with stock and vegetables.  Bring to the boil and add garlic, thyme, pepper and chile flakes.  Simmer uncovered for about 1 hr, or until the liquid has reduced.  Stir occasionally.  Add lemon juice and season for taste.   Serve with brown rice and crumbled fetta on top!

Brown rice; soak your chosen quantity of brown rice in warm water for at least a few hours before cooking.  For 1 cup of brown rice soak in 2 cups of warm water.  Bring rice to the boil, turn heat down as low as possible (put on a simmer mat if you have one) and cook until all water is absorbed – usually 30 – 45 min.