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Healthy Mother’s Day Curry Lentil Stew

Celebrity Chef Cindy Hutson, culinary ambassador for the Miami Cancer Institute [1], taught cancer patients and survivors how to cook curry red lentil and vegetable stew using all natural ingredients.


(The Baptist Health News Team hears from Chef Cindy Hutson as she prepares a healthy recipe at Miami Cancer Institute. Video by George Carvalho)

“With Chef Cindy’s expertise, [we learned] how to prepare foods from real ingredients for cancer prevention, for nutrition during the treatment for cancer and also after the treatment,” explained Lupita Townsend, clinical dietitian at the Miami Cancer Institute.

“I have a lot of passion for food and cooking, and I think it comes off in the ingredients I put together,” said Chef Cindy. “My mom had colon cancer, so she needed the help and the health and so we started researching foods that boosted [the] immune system and [helped] with inflammatory problems and nausea.”

The curry red lentil and vegetable stew is made with several cancer-fighting ingredients and also makes for a great Mother’s day dish. Watch the video now.

Curry Red Lentil and Vegetable Stew

Ingredients: 

Preparation:

  1. Heat olive oil in a Dutch oven and stir in the onions, celery and garlic. Sauté until tender.
  2. Mix in tomato paste, curry powder, turmeric, ginger, coriander, cumin and paprika.
  3. Mix in the lentils and tomatoes, stirring well. Add the water and coconut milk.
  4. Bring to a boil then lower to a simmer, cover and cook for about 30 minutes, checking every 10 minutes.
  5. Mix in the carrots and continues cooking until carrots are tender. It may be necessary to add more water or stock.
  6. Season with salt and pepper.

Optional: Serve with brown rice, farro or your favorite grain.  It’s nice to top with an avocado and tomato salad tossed in olive oil and lime juice.

Easy Avocado and Cucumber Salad

Ingredients:

Preparation:

  1. Mix all ingredients in stainless steel bowl and toss.