Cajun lentil étouffé - 45 minutes

Author - Trudy Geneus

Today we're taking things down south for some comfort and heartiness. As the Fall crisp settle's into the air more and more every day, my urge for heavy grounding foods increases. Is it just me?

Even if you're not aware of this, the seasons affect us on a conscious and subconscious level. The air becomes more frivolous just as our bodies and minds have more tendency to gas and anxiety.

Think about it, the foods that are in season during the Fall are heavier: things like pumpkin, squash, sweet potatoes, turnips, radishes and beets. Why do you think that is?

Root vegetables signify a time period where our bodies yearn to ground down and essentially stock up for the winter. Ayurveda calls this time of year Vata season.

I challenge you to include more root vegetables into your diet during this season and embrace the qualities of Fall by practicing grounding activities such as meditating and physically grounding (walking barefoot outside). Do this consistently throughout the season and you won't be as affected by S.A.D also known as Season Affective Disorder.

What You'll Need:

· 2 tbsp grape seed oil

· ½ yellow onion chopped small

· ½ red bell pepper

· 2 stalks green celery

· 4 cremini mushrooms

· 3 tbsp gluten-free flour

· 1 cup black and red lentils soaked, rinsed and drained

· 2 tsp Cajun spice

· 1 tsp onion powder

· 1 tsp paprika powder

· 1 tsp chili powder (paprika, garlic, cayenne pepper, sea salt, herbs)

· 1/8 tsp smoked cayenne pepper (optional)

· ¾ tsp pink Himalayan salt

· 2 cups water

· 1 cup low-sodium vegetable broth

· 2 tbsp gluten-free tamari

· 1 stalk green onions chopped roughly for garnish

Step-by-Step Instructions:

1. Add your oil to a large pan on a low-medium flame. Once the oil is warm, add your onions and sauté for 3 minutes or until translucent

2. Add your bell peppers, mushrooms and celery to the pan and sauté for another 2 minutes then add your gluten-free flour. Toast until golden (2-4 minutes)

3. Make sure your lentils are rinsed well and drain off any excess liquid through a strainer. This ensures that all enzyme inhibitors are removed so that they will be easily digested. Add them to the pot.

4. Add your dry seasonings—Cajun spice, onion powder, paprika, chili powder, cayenne pepper and salt. Sauté for another 5 minutes until the seasonings soak into the lentils

5. Add your liquids—water, vegetable broth and tamari. Stir, cover and simmer on low for 20-30 minutes or until the lentils cook all the way through

Did you enjoy today's recipe? Let me know down below in the comments. Feel free to request recipes and tag us on Instagram with your awesome recreations!

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