Indian Stew

This Indian stew is loaded with antiaging ingredients. Spices like turmeric and cumin have antiaging properties. Broccoli, carrots and lentils provide nutrients and fiber. Serve this stew with brown rice.

3 Tbs. grapeseed oil
1 cup chopped carrots
1 cup peeled and cubed butternut squash or zucchini
4 cups water
1 Tablespoon freshly grated ginger
2 tsp. turmeric
2 tsp. ground coriander
1 tsp. sea salt
1 1/2 cup lentils
2 cups broccoli florets
1 tsp. brown mustard seed
2 tsp. cumin
1 tsp. fennel seed

In a large saucepan, saute carrots and squash in 2 Tablespoons of grapeseed oil. Add water, ginger, turmeric, coriander, salt and lentils. Bring to a boil. Cover and reduce heat. Simmer for one hour. Add broccoli. (If you like a thinner stew, add an additional cup of water.) Simmer for 10 more minutes.

While stew is simmering, toast brown mustard, cumin and fennel in a skillet over high heat for 1 minute. Add remaining tablespoon of grapeseed oil and saute 1 more minute. Stir into the stew. Serve with brown rice.