Hearty Lentil Stew

From Gillian McKeith
"This dish is a superb way to strengthen the nervous system. When stressed, the kidneys take a beating and the adrenals pump out too many stress hormones, depleting the body of much needed vitamin B. It's also a good transitional dish as it contains a few white potatoes. If you're on a weight loss programme then simply leave them out. The key to maintaining the flavor of this is not to overcook the lentils. You'll know this has happened if they start to break up."

Serves 4
225g brown lentils
1 wheat-free vegetable stock cube (I use 2 litres of Imagine brand Veggie Stock)
4 carrots, trimmed, peeled and chopped
half a butternut squash, peeled, deseeded and chopped
1 sweet potato, peeled and diced
4 small white potatoes, peeled and diced
1 celery stalk, trimmed and chopped
50g fresh garden peas
100g fresh watercress
2 Tb. chopped fresh dill
1 tsp wheat free tamari sauce

1. Soak the lentils in cold water for 20 minutes. Rinse thoroughly and drain.
2. Place the onions and vegetable stock cube in a saucepan with 750 ml water and bring to boil. Add the lentils, carrots, squash, sweet potato, and white potatoes. Bring back to boil, then lower the heat and simmer for 10 minutes. Add the celery and simmer for a further 5 minutes.
3. Add the peas, watercress, dill and tamari and serve with salt-free sauerkraut.

To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.