Red Lentil & Vegetable Stew

Name: Red Lentil & Vegetable Stew
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 cup red lentil; 1 carrot, finely diced; 1 stalk celery, finely diced; 1⁄2 medium onion, finely diced; 2 garlic cloves, minced; 2 cups vegetable stock or 2 cups chicken stock; 4 tsp. ground cumin; 3 -4 dashes Chipotle Pepper Sauce (optional); 2 tbsp. extra virgin olive oil; 14 ounces canned diced tomatoes (do not drain liquid)

Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.

Cook1 h
Total1 h
Serves4
LevelIntermediate

Dinner Dairy-Free Gluten-Free High-Protein Vegan Vegetarian

Ingredients

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1⁄2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 tsp. ground cumin
3 -4 dashes Chipotle Pepper Sauce (optional)
2 tbsp. extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

Method

Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
Add the garlic about a minute before the vegetables are finished sautéing.
Add the red lentils, and stir until mixed with the vegetables.
Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
Bring to a simmer over medium heat and reduce heat to medium low.
Simmer until the lentils are tender, about 25 minutes.
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.