In the process of deepening your practice, you find that there are endless ways to live your yoga everyday. The art of yoga can be found in so many unique places other than barefoot on your mat-- one of them being in the kitchen. Enriching your practice starts with your mind, connects with your soul and ends with your body. With that said, we love discovering yummy recipes to fuel a healthy and happy lifestyle.
As we power through the remainder of what winter has to offer, we're loving soups and stews. This lentil, sweet potato and baby spinach stew from Nutritionella.com warms our soul. Try this vegan meal after a warm yoga class, bundle up on the couch and enjoy!
Ingredients | Serves 4-6
1 cup green lentils, heaping
4 cups (32 ounces) vegetable broth
1 cup water
1 yellow onion, cut in half
3 garlic cloves, peeled and smashed
1 bay leaf
pinch of saffron
1/2 teaspoon tumeric
sea salt, to taste
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and diced
1 extra large sweet potato, peeled and cut into 1/4-inch chunks
2 medium, vine-ripened tomatoes, food processed or blended until mostly smooth
freshly ground pepper
4-5 fistfuls baby spinach, washed
*Visit www.nutritionella.com for the full recipe.
This recipe was reprinted with permission from the Nutritionella.com blog.