I loved making this stew today. It was made with simple ingredients, all of which I normally have on hand. It used two pots, a knife & cutting board, & came together quickly without a fuss. We loved it over quinoa with hot, crusty sourdough bread.
1 quart canned tomatoes & juices
2 cups rinsed red lentils
1 quart water
1 quart vegetable broth
1 medium onion, diced
4 celery stalks, chopped
5 garlic cloves, minced
3/4 Tablespoon grated turmeric (or 1/2 t. dried & ground)
2 Tablespoons liquid aminos
1/4 cup 100% maple syrup
1/3 cup lime juice
1 Tablespoon Chile powder
1/2 Tablespoon cumin powder
1 teaspoon smoked paprika
Salt to taste
Black ground pepper to taste
After rinsing lentils, place in a pan with 1 quart water. Bring to a boil.
Once boiling, cover with a lid, & remove from heat. Allow to sit for 20 minutes.
In the meantime, saute celery, onions & garlic in 1-2 Tablespoons of water, until soft.
Add tomatoes, use potato masher or fork to break into smaller chunks.
Add broth, lime juice, aminos, & spices.
Add lentils, then add maple & salt to taste & cook for 20 minutes, stirring occasionally to reduce liquid & blend flavors.
Serve over grain (rice or quinoa), along with hot crusty bread.
Garnish with chopped fresh parsley & ground black pepper.