If there is one thing I love talking about, it’s bowels. Knowing more about someone’s bowel health can be a window into their health status, which is why I often spend at least 15 minutes talking about digestion and bowel regularity in my counselling sessions. Irritable Bowel Syndrome, or IBS, is one of the most commonly diagnosed conditions – and unfortunately, it’s one of the more complex to treat. Symptoms can vary, but often relate to underlying inflammation. This recipe is great for those suffering from IBS – it contains many anti-inflammatory ingredients, like ginger, turmeric and coriander, and it’s packed with fiber from the delicious vegetables and protein-packed lentils, making it your gut’s best friend. Whether you suffer from IBS or not, this recipe is nutritious and delicious…my favorite combination.
INGREDIENTS
- 1 tbsp Avocado Oil
- 2 Heirloom Carrots (sliced thin)
- 2 Zucchini (sliced thin)
- 2 stalks Celery (chopped)
- 1 tbsp Ginger (chopped)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 3 cups Water
- 1 cup Lentils (drained and rinsed)
- 2 cups Cilantro (chopped)
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 4-6 sprigs Rosemary (fresh)
- 1/4 cup Cilantro (chopped)
INSTRUCTIONS
- In a large pot over medium-high heat, add oil, ginger, coriander, cumin and turmeric. Sauté for 2 minutes, until the ginger becomes fragrant.
- Add carrots, celery, and zucchini. Sauté for 5 minutes until coated with the spices.
- Add water to the pot and bring to a boil. Reduce to a simmer and cook for another 5 minutes, or until carrots are tender.
- Add the lentils, cilantro, rosemary, salt, and pepper. Stir well for 2-3 minutes.
- Serve into bowls and top with fresh cilantro.
Enjoy!
