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 and cutting board, and came together quickly without a fuss. We loved it over quinoa with hot, crusty sourdough bread.
1 quart canned tomatoes and 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 and 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, and remove from heat. Allow to sit for 20 minutes.
In the meantime, saute celery, onions and 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, and spices.
Add lentils, then add maple and salt to taste and cook for 20 minutes, stirring occasionally to reduce liquid and blend flavors.
Serve over grain (rice or quinoa), along with hot crusty bread.
Garnish with chopped fresh parsley and ground black pepper.