Here’s a nice thick nutrient-packed vegan red lentil stew or soup for a warm winter infusion of tasty goodness. Coconut and tahini make this rich & satisfying.
Vegan Red Lentil Stew Recipe
Ingredients
- 1 large yellow onion, chopped
- 5-6 medium carrots, cleaned and chopped
- Small bunch organic celery, chopped
- 1 c dry red lentils
- 2.5 c water
- 1/4 c turmeric
- 2 Tbsp olive oil
- 2 Tbsp coconut manna
- 3-4 thumbs-sized piece of fresh ginger, cleaned and chopped
- 1 large clove garlic, chopped
- 3 Tbsp tahini
- 1/2 c fresh parsley, chopped
Directions
Toss onions, carrot and celery into a large stock pot, add olive oil and sauté until vegetables are soft and there’s a smidgen of browning. Add remaining ingredients except parsley, and simmer on low for 40 minutes, stirring occasionally. Stir in parsley and enjoy.
Hey, Annie! Are the ‘thumb sized pieces of garlic’ supposed to be ginger? Garlic is listed as 1 clove, just beneath the thumbs.
Cindy
Yes! Will make that edit, eagle-eye! Thanks. A