Red Lentil Stew
- 1 large yellow onion (chopped)
- 1 tbsp. olive oil
- 3 cups dry, red lentils (rinsed)
- 1 (14 oz.) can full-fat coconut milk
- 4 cups vegetable broth
- 4 cups water
- 1 TBSP curry powder
- 1 TBSP garam masala
- 1 TBSP garlic powder
- 1 lb. carrots, shredded
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can chick peas, rinsed and drained
- Heat about 1-2 TBSP olive oil in a large soup pot over medium heat. Once hot, add the onion and cook until translucent, about 5-6 minutes.
- Add the red lentils to the pot and stir for about 1 minute.
- Slowly pour the coconut milk into the pot and bring the mixture to a low boil.
- Once boiling, add the broth, water, seasonings, carrots, tomato sauce, and chick peas.
- Cover with a lid and cook over medium heat, stirring frequently.
- Stew is finished when the lentils are soft and fully cooked, about 30 or so minutes.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/04/05/red-lentil-stew/
3.5.3251