Immune Boosting Mushroom and Jujube Lentil Stew

This stew combines the earthy shiitake mushroom with the sweet, immune-supporting jujube fruit. Rich in antioxidants, vitamins, and minerals, this stew supports digestion, immunity, and overall vitality.

Ingredients (Serves 4)

• 2 tbsp ghee or olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, grated

• 200g shiitake mushrooms, sliced

• 1 cup mixed mushrooms (optional: oyster, cremini, or button)

• 6-8 dried jujubes, sliced

• 1 can or 1 cup of lentils, rinced

• 1 medium carrot, diced

• 1 celery stalk, diced

• 1 small sweet potato diced

• 4 cups vegetable broth or water

• 1 tsp ground turmeric

• 1 tsp ground cumin

• ½ tsp black pepper

• 1-2 tsp tamari or coconut aminos (optional, for depth of flavor)

• Sea salt, to taste

• Fresh coriander or parsley, for garnish

• Optional - 1/2 cup rice

  
  

Method

1. Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and translucent.

2. Add the sliced shiitake and other mushrooms. Cook for 5-7 minutes until they release their moisture and become tender.

3. Stir in the diced carrot, celery, and sweet potato. Cook for another 3-4 minutes.

4. Add the jujubes, turmeric, cumin, black pepper, lentils, rice if using, and broth. Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, until vegetables are soft and lentils and rice cooked.

5. Season with tamari and sea salt to taste and serve warm, garnished with fresh coriander or parsley.