The Soup Diva

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.