Red Lentil Stew

Vegan, gluten-free


1 onion

3-4 carrots

1 large sweet potato

3-4 cloves garlic

15 oz. can diced tomatoes

1 1/2 heaping cups dry red lentils

4 cups vegetable broth

2 cups water

2 tsp. cumin

1 1/2 tsp. smoked paprika

Salt to taste

Optional: spinach


Dice onion and carrot.

In a stockpot over medium heat, saute onion and carrot for about 7 minutes.

Meanwhile, mince garlic and dice sweet potato.

Add cumin, paprika, garlic, and sweet potato to stockpot. Cook 1 minute.

Add diced tomatoes, vegetable broth, 2 cups water, and lentils. Increase heat to med-high.

When it begins to boil, cover, and reduce heat to low.

Simmer for about 20 minutes or until lentils are cooked. If adding spinach, stir in at the end.