Winter Recipe: Sweet Potato, Lentil and Turmeric Stew By Melissa Macchione RHN I’m all about simple, one-pot, hearty, wholesome meals. This is a stick-to-your-ribs kinda meal but without the couch-potato crash that follows. Add a slice of fresh warm whole grain bread to scoop up the stew and you’re all set for a cozy supper. What you’ll need: 1 cup dried lentils, soaked for 4hrs; drain and rinse 3 cups water 1 cup vegetable stock ½ cup onion, finely chopped 2 cloves garlic, minced ¼ cup carrots, peeled and finely chopped ¼ cup celery, finely chopped 2 fresh roma tomatoes, whole 1 cup sweet potatoes, peeled and diced 1 tbsp extra virgin olive oil 1 tsp sea salt ¼ tsp freshly ground black pepper ½ tsp dried oregano ¼ tsp dried chilli pepper 1 tsp cumin 1 tsp turmeric 1 tsp lemon zest 1 bay leaf ~ In a soup pot sauté onion, garlic, carrots and celery in olive oil until tender. ~ Add lentils, vegetable stock, sweet potatoes, tomatoes, spices, lemon zest and bay leave; bring to a boil. Add water; bring to a boil. ~ Reduce heat and let simmer for 1 1/2 – 2hrs, or until desired tenderness of lentils and potatoes. ~ Remove bay leaf and what’s left of the tomatoes. ~ Serve with fresh whole grain bread (for dipping!) or crackers and enjoy! Yield 6-8 servings “When snow falls, nature listens.”