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.