This versatile recipe from Dr. Caldwell Esselstyn’s “The Prevent and Reverse Heart Disease Cookbook” serves 8 and came from Chef Martin Oswald, owner of the Pyramid Bistro in Aspen, Colorado. He is known as the rock star of vegan cooking. You can vary the recipe by substituting the veggies below with any bean, lentil, greens or other vegetable.
- 1 medium onion
- 2 tablespoons peeled minced fresh ginger
- 2 cloves garlic, chopped
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup fresh orange juice
- 6 cups vegetable stock
- 1(15-ounce) can chickpeas, drained and rinsed
- 1 cup green lentils
- 1(14.5 ounce) can crushed Cento San Marzano tomatoes
- 1 large sweet potato, diced (peeling optional)
- 2 tablespoons red wine vinegar
- 2 cups Swiss Chard
- pinch of cayenne pepper
- 1 cup fresh cilantro, chopped
- Brown rice or quinoa, for serving (optional)
In a large stockpot, combine the onions, ginger, and garlic, and cook over medium-high heat until tender, about 5 minutes.
Add the curry powder, turmeric, coriander, cardamom, cinnamon, and cloves and stir for about 15 seconds. The spices will stick, so add the orange juice and stir. This will deglaze the pan and coat everything with the flavors of the spices.
Add the stock, chickpeas, lentils , tomatoes and sweet potato, and bring to a boil. Reduce heat to maintain a gentle simmer, cover, and cook, stirring occasionally, until the lentils and sweet potatoes are tender about 25 minutes.
Add vinegar, Swiss chard, and cayenne, and simmer for 2 minutes more, until the Swiss chard has softened.
Sprinkle the cilantro on top and serve alone or over brown rice or quinoa.
That’s it! We hope you will enjoy this great tasting and healthy dish