Brussels Sprout Tomato Stew
  • 1 tablespoon coconut oil
  • 1 teaspoon whole cumin seeds
  • 1 large yellow onion - chopped
  • sea salt
  • 1 lb crimini mushrooms - sliced
  • freshly ground black pepper
  • 6 garlic cloves - sliced
  • 1 jalapeño - seeded and chopped
  • 2 medium carrots - sliced
  • 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones)
  • 1 teaspoon smoked paprika
  • kale cooking water from part 1, veggie broth or purified water
  • 2-3 bay leaves (optional)
  • remaining cooked lentils from part 1 - about 1½ cups
  • 28 oz box or can crushed tomatoes
  • 4 cups baby spinach
  1. Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent.
  2. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid that's released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes.
  3. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that you'll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes.
  4. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread.
Recipe by Golubka Kitchen at