Vegan lentil stew

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Hello friends! If you know me, you know that I like to make one- pot wonders -throw everything into a pan, let it cook from which comes a rather large meal for a dinner party or for the rest of the week.  Well, my vegan lentil stew is one of those one-pot wonders. It’s full of flavor and super versatile. You can adjust the recipe to what you have on hand/ your flavor preferences.

I also made a step-by-step recipe video. Follow the link at the bottom for details.

So without further ado, here we go!

Vegan Lentil Stew (gluten-free, vegan, refined sugar-free) 

Ingredients: 

1/4 cup of olive oil
1 small onion diced
3 garlic cloves diced
3 chili peppers diced
1 zucchini diced into quarters
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 yellow bell pepper diced
1/2 orange
1/2 bell pepper diced
2 cups of chopped kale
1 can of diced tomatoes
1 can of lentils rinsed and drained
1 tbsp of maple syrup

Spices:
2 tbsp of turmeric
1/2 tsp of paprika
1tsp of salt
1 tsp of chili flakes
1/2 of cinnamon
1 tbsp of nutritional yeast
1tsp coriander
1 tsp mustard
1 tsp cloves

Directions: 
Pour olive oil into a large frying pan on medium-high. Reduce heat to medium. Add in: onions. Allow it to cook until translucent (5-10 minutes). Add in garlic. Crush mustard seeds, coriander, and cloves in a pestle add to frying pan. Stir and coat onions with spices. Add in zucchini. Turn heat up to medium-high and allow zucchini to cook for 2 minutes. add in half of the tumeric, add in bell peppers and chili peppers. Let cook for 5 minutes at medium. Add lentils, diced tomatoes, maple syrup, and the rest of the spices (salt, turmeric, chili flakes, cinnamon, nutritional yeast, paprika). Stir. Let the stew sit for 15 minutes on medium-low heat. Turn off the burner, add kale, stir in, cover the stew until the kale wilts.

Serve with rice, quinoa, or whatever you want!

Yields: 6-10 servings

For a full video of the recipe follow this link

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Enjoy!

LOVE,

Jasmine

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