Heat the ghee or oil in a large saucepan on a medium-high heat. Saute the onions and celery until the onion has become translucent.
Add the garlic, cumin, sweet smoked paprika and sage leaves and cook for a further 1-2 minutes.
Add lentils and stock or broth to the saucepan.
Bring to a boil and then reduce to a simmer for 20-30 minutes until the lentils are slightly overcooked. Stir occasionally, keeping an eye on the water level to make sure the lentils are covered.
Steam the cabbage ribbons in a little water in another pan until tender – or you can add to the pot of lentils 10 mins before the end.
Check the seasoning on the dishes, adding salt and pepper, to taste.
Garnish the stew with extra virgin olive oil and a squeeze of fresh lemon juice.
A nourishing warming dish for the winter months.
You could serve over mashed rutabaga/turnip/swede for additional grounding.
Fresh sage is wonderful in the winter as it grows all year and is cleansing, decongesting and energizing for this season.
The herbs in this dish are kapha balancing for winter months.
Cabbage balances kapha dosha as it is cleansing. It also balances pitta dosha as it is cooling and anti-inflammatory.
Brown lentils also pacify both kapha and pitta doshas.
The ghee, olive oil and methods of preparation support vata dosha. If working to balance vata dosha, bone broth will be more moistening and nourishing than vegetable stock.
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