- 1 large yellow or white onion small diced
- 1 tablespoon ghee or coconut oil
- 200 grams bacon chopped
- 4 large carrots chopped
- 2 celery hearts chopped
- 350 grams green beans chopped
- 450 grams (1 pound) green lentils
- 1 piece of Kombu algae
- 1 tablespoon sea salt
- 1 tablespoon tamari and 1 tablespoon paprika in replacement of bacon if you are vegan or vegetarian
1. Soak your lentils overnight in filtered water. Soaking is very important remove phytic acid (a type of phosphorus) and other anti-nutrients that make them difficult to digest.
2. In a pressure cooker (or pot, depending on what you want to use) add a tablespoon of coconut oil or ghee. Let it melt on medium high heat.
3. Add the onions and cook for about 2 minutes. Immediately add the bacon and cook until onions are translucent and bacon has started to release its fat.
4. Add the carrots, celery, and green beans. Sautee for an additional 3 minutes.
5. Add the lentils, the water, and the Kombu algae.
6. Add the sea salt.
7. Stir well and put the lid of the pressure cooker. Make sure it is well secured. Cook for 15 minutes. If using a regular pot, bring to a boil, then bring down to a simmer, cover and let cook for a total of 30 to 35 minutes.
They are now ready to serve. Enjoy with different toppings throughout the week to experience a variety of meals. Check out the ideas that we give you in our video.
This stew is also perfect for freezing. This is a perfect way to plan a very easy and healthy meal in advance and have it ready to heat up at any time. I recommend glass for freezing. Plastic releases a lot of toxins that are not safe for our health, even the PBA free.
These lentils will keep good for up to 6 days in the fridge. Make sure to always use clean utensils to spoon out what you are going to warm up.