Indian Red Lentil Stew

Sometimes, those Sunday blues hit you HARD and it’s time for a heartwarming, yummy bowl of stew. I always find myself leaning toward the fragrant spices in my Indian arsenal because I can’t name a time I was bummed about anything with Garam Masala as an ingredient. With this recipe comes lots of love from my kitchen so I hope you enjoy this tasty Indian Red Lentil Stew as much as I do!

THE RECIPE

Ingredients:

• 2 tbsp olive oil (or avocado oil)

• 1/2 yellow onion, diced

• 2 large carrots, diced

• 2 stalks celery, diced

• 4 garlic cloves, minced

• 1 tbsp Garam Masala

• 2 tsp cumin

• 2 tsp yellow curry powder

• 1/2 tsp himalayan salt

• 1 cup red lentils, thoroughly rinsed

• 1 can chick peas

• 32oz carton vegetable broth

• 1 1/2 cups water

• 1/2 can Nature’s Greatest Coconut Cream

Heat oil in pan then add onion, carrots and celery. Sweat until soft then add garlic and lentils for 1 minute, until fragrant and lentils get a lil pep in their step and start poppin’. Then, add all spices and toast for 2-3 minutes. Be sure to stir constantly so the spices don’t burn! Add in chick peas and coat with the spices. Pour in vegetable broth and water then bring to a rolling boil. Once boiling, turn to simmer then cover for 30 minutes and be sure to check sporadically to give a little stir. Then pour in Nature’s Greatest Coconut Cream and let simmer for another 15 minutes. Serve stew with a bowl of rice and topped with yogurt, parsley and diced red onion. Enjoy!

Tried this recipe? Share your Indian Red Lentil Stew with me by tagging @creamofthekale!