Oct 16, 2015

Rye Berry & Lentil Stew

The perfect vegan stew for a cold fall night. This serves about three people when paired with a shredded cabbage salad or ladled over brown rice.

INGREDIENTS


Stew:

3/4 cup uncooked rye berries, soaked overnight in 1 1/2 cups water 
3/4 cup uncooked red lentils
2 cups broccoli florets
salt & pepper

Sauce:  2 T green curry paste, 2 cups almond or rice milk, 1 –2 tbsp nutritional yeast

Garnish: sliced green onions and black sesame seeds

DIRECTIONS

1. cook the rye on low in covered saucepan in the water it has been soaking in. Use twice as much water as rye, stirring occasionally. 

2. when the rye has started to soften (after about 1.5 hours or so) add the uncooked lentils and 1 cup of water. 

3. cook for about another 20-30 mins, until the lentils have started to break apart. Add water if needed to keep mixture soupy. 

4. add broccoli florets and cook until softened.

5. Begin cooking sauce by combining green curry paste and plant milk in a saucepan. Cook over low heat 5 minutes. If it gets thick add water. Let simmer for another minute and add salt or pepper to taste. 

6. remove sauce from the heat and stir in nutritional yeast if using. 

6. serve sauce over the lentil rye stew.