Red Lentil Stew

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Vegetable Main Course

3 tablespoons EVOO

2 large carrots medium diced

1 large onion medium diced

2 stalks celery medium diced

4 cloves garlic minced

1 tablespoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

1 1 /4 cups red lentils

1/2 cup coconut milk

4 cups veggie broth I use (pacific organic low sodium )

sea salt and pepper to taste

lots of fresh herbs

juice of a 1/2 large lemon

1/2 cup of chopped herbs

spinach, cilantro, parsley, dill

In a large rimmed skillet heat EVOO and add carrots, onion, and celery Saute until onions are translucent about 5 minutes.

Add garlic and stir until you smell a lovely aroma, about 30 seconds. Now add vinegar, cumin, red pepper flakes, paprika, and lentils.

Pour in veggie broth and bring to a simmer give it a big stir. Cover the pot 1/2 way simmer about 10 mins stir coconut milk continuing

simmer for 10 more minutes.

Toss in fresh herbs and squeeze of lemon..

I like to serve with a dollop of cashew yogurt on top

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