Red Lentil Stew

Total approx time: 30 min

Vegan, GF

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Ingredients:

• 2 tbsp Olive Oil

• 3 cloves Garlic, diced

• 1 nob of fresh Ginger, diced (ground ginger works too if fresh isn't readily available)

• 1/2 large Red Onion

• 4 tbsp curry paste or curry sauce, red or yellow (I like Good Food For Good's Organic Coconut Curry Sauce) *Can add 1-2 tbsp of curry powder if you like extra curry flavour

• 3/4 cup Red Lentils, dry not canned

• 4 cups Vegetable Broth

• 1 tbsp Coconut Aminos (soy sauce works too if not concerned about GF)

• 1 tbsp Rice Wine Vinegar

• 1 cup of canned Coconut Milk

• 1/2 cup of Cashew Milk (Almond Milk or Soy Milk works too, I prefer Cashew Milk for the nutty flavour and richness)

• 2 cups of chopped Spinach

• 1 cup Corn Niblets, frozen or canned

• 1 Jalapeno, sliced

• Sriracha, to taste

• Lime Juice, to taste

 

Equipment:

• Large pot

• Ladle

• Measuring spoons

• Cutting board

• Knife for chopping vegetables

• Large Bowl/Container for storage

 

Process:

1. Add olive oil, garlic, ginger, red onion and curry paste/sauce to the large pot and cook until the onions are translucent and the garlic and ginger is fragrant.

2. Add red lentils, vegetable broth, coconut aminos and rice wine vinegar and bring to a boil then let simmer for 20 minutes with the lid on.

3. Add coconut milk, cashew milk, spinach, corn niblets and jalapeno and let simmer for another few minutes (1-3 minutes).

4. Add sriracha and lime juice.

5. Enjoy immediately or later!