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:

→ In a large pot, heat oil over medium. Sauté chopped onion and carrots until translucent.

→ Add minced garlic and grated ginger; cook for another minute until fragrant.

→ Stir in curry powder, ground cumin, cinnamon and ground coriander; cook for 30 seconds to toast the spices.

→ Add red lentils, bell pepper, diced tomatoes (with their juice), and vegetable broth. Bring to a boil.

→ Reduce heat and let it simmer for 20-25 minutes, or until lentils are tender.

→ Stir in coconut milk, season with salt and pepper, and simmer for an additional 5 minutes.

→ Serve hot, garnished with fresh cilantro and lime wedges if desired.