Red Lentil Stew


Vegan, gluten-free


Ingredients

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


Directions

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.




From thegardengrazer.com