Recipe // Vegan Curried Lentil Stew

Ingredients:

• 1 cup Red Lentils
• 1 small onion, chopped
• 1 cup carrots, chopped
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 1-inch piece Ginger, grated
• 1 can (14 oz) Diced Tomatoes
• 4 cups Vegetable Broth
• 1 can (13.5 oz) Coconut Milk
• 2 tablespoons Curry Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Cinnamon
• Salt and Pepper to taste
• 2 tablespoons Olive Oil
• Optional toppings: Fresh Cilantro, Lime Wedges

Directions:

1. In a large pot, heat oil over medium. Sauté chopped onion and carrots until translucent.
2. Add minced garlic and grated ginger; cook for another minute until fragrant.
3. Stir in curry powder, ground cumin, cinnamon and ground coriander; cook for 30 seconds to toast the spices.
4. Add red lentils, bell pepper, diced tomatoes (with their juice), and vegetable broth. Bring to a boil.
5. Reduce heat and let it simmer for 20-25 minutes, or until lentils are tender.
6. Stir in coconut milk, season with salt and pepper, and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro and lime wedges if desired.