Red Lentil Stew

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ImageA stew good for those chilly long nights, it’s filling , costs about 5$ to make , and is one of the first vegan recipes I made, and boy am I sure glad I did. Top with Tofutti sour “cream”


2 tbsp EVOO
1 medium yellow or white onion
2 cloves garlic
1 small can tomato paste
1 cup red lentils ( I put two generally but 1 is awesome too)
1/2 lbs Carrots
2 medium potatoes
1 box of vegetable broth or 6 cups soup base+water
1 Tbsp cumin
1 tsp paprika
3/4 tsp salt
1/8th cayenne pepper

Step 1: Put a large pot on low-med heat and put in your olive oil, now dice the onion and mince the garlic, the pot should be heated by now add your onion and garlic and heat until soft and transparent (about 5-6 mins). Add in your tomato paste and continue to stir and cook for about 3-4 mins . The tomato paste will caramelized, and look really dark but thats a good thing!

Step 2- Peel and dice carrots, wash and cut potatoes ( I left the skin on mine you don’t have to). Rinse your red lentils , by this time the tomato paste should be caramelized , add the carrots, potatoes and lentils to the pot.

Step 3- Add in your vegetable broth and spices, give a good stir, place on a lid and turn the heat to high and bring the soup to a boil, as soon as its in a roiling boil turn the heat down to simmer for about 45 mins

Step 4 After it has simmered give the pot a stir , and see if its to your liking, honestly I left mine on simmer for about 1 1/2 hours because I was cleaning the house it wont matter, you can also do this in the crock pot

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