Golden Lentil Stew

This stew is vegan, gluten-free, flavorful, and nutritious! I definitely should have tried cooking lentils before now. This was created for a church soup supper on a crisp fall evening.

  • 1 cup diced mild onion
  • 1 cup shredded or matchstick carrots
  • 2 cups lentils (any color)
  • 32 oz protein vegetable broth
  • 2 cups water
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 2 tsp ground turmeric
  • 1 tsp minced garlic
  • 1 tsp garam masala
  • 1 tsp ground ginger
  • 1 tsp cumin
  • salt and black pepper to taste

Place all ingredients except coconut milk in slow cooker; stir well to combine. Cover and cook on low 5 hours. Turn off heat and stir in coconut milk. Serve when incorporated and temperate; top with cilantro or pepitas if desired.


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