Hearty Lentil and Seaweed Stew

Ingredients: 

1 cup dried green or brown lentils, rinsed and drained

4 cups vegetable broth

2 cups water

1 cup dried seaweed (such as kombu or wakame), soaked and chopped

2 carrots, diced

2 celery stalks, diced

1 onion, diced

3 cloves garlic, minced

1 tablespoon grated ginger

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges, for serving

Instructions: 

1. In a large pot, combine lentils, vegetable broth, and water. Bring to a boil over medium-high heat

2. Reduce heat to low, cover, and simmer for about 20 minutes, or until lentils are tender but not mushy.

3. Add soaked and chopped seaweed, diced carrots, celery, onion, minced garlic, and grated ginger to the pot. Stir well to combine.

4. Season with ground turmeric, ground cumin, bay leaf, salt, and pepper. Stir again to distribute the spices evenly.

5. Cover the pot and simmer for an additional 15-20 minutes, or until vegetables are tender and flavours are well blended. Taste and adjust seasoning if needed.

6. Remove the bay leaf from the stew before serving.

7. Ladle the stew into bowls, garnish with fresh chopped parsley, and serve hot with lemon wedges on the side.

Enjoy this hearty lentil and seaweed stew, perfect for supporting the Water body type according to Chinese medicine principles.