I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Khoresht Dal Adas (Lentil Stew)

Khoresht Dal Adas (Lentil Stew)

I might be obsessed with this Khoresht that is vegan, comforting, full of flavor and fantastic.

Khoresht is the Persian name for stew and there are more varieties than I could even name or know.  This is my second attempt at Khoresht. This time I wanted to go clean, lean and...happy.

With the world upside down, the only thing i wanted to do on Sunday night after returning from vacation was make this stew....and watch tennis too.

I took a bit of artistic license here and subbed the potatoes that are usual found in this lentil stew with zucchini. The results were tremendous.  You can keep this batch of stew for an entire week of feasting off of this single recipe. Or give it a freeze.  Serve with steamed kale, wilted spinach, yogurt if you desire and rice if you please.  The method for Persian rice will come at a later date, as I prepared it with coconut oil (amazing) and will need the results vetted by an official board before offering a change to the already perfect preparation of Persian rice

Khoresht Dal Adas

  • 2 Tbsp Olive Oil

  • 1 each medium yellow onion, diced

  • 2 each garlic cloves, minced

  • 8-10 ounces White Button Mushrooms, cleaned and sliced

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 3 tsp Turmeric Powder

  • 3 Zucchini halved and cut into odd shaped chunks

  • 1 1/2 cups Red Lentils, rinsed

  • 1/2 Lime

  • 1 each 15 ounce can Chopped Tomatoes

  • 1 each 15 ounce can Organic Tomato Puree (not from concentrate)

  • 16 ounces Low Sodium Vegetable Stock

1. In a heavy bottomed pot, heat oil on medium low with garlic and onions.

2. Cook until softened, ten minutes.

3. Increase heat to medium/medium hight and add mushrooms. Sautee until soft.

4. Add salt, pepper and turmeric.

5. Add zucchini and sautee to begin cooking.

6. Add lentils and the juice of 1/2  a lime as well as the lime shell to the pot and stir to coat the lentils.

7. Add the tomato puree and chopped tomatoes and stir to incorporate.

8. Finally, add the vegetable stock and place heat on medium low.

9. Allow to simmer for 30 minutes, stirring frequently from the bottom until lentils are cooked and the mixture is thick and rich.

Serve with extra lime and plain yogurt.

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