Spring Feasts

Smoky Sweet Red Lentil Stew

Whip up this heartily spiced vegan stew that’s satisfying and full of good-for-you ingredients in under an hour! Note: You can substitute your favorite seasonal greens, like kale or collard greens, for the spinach.

INGREDIENTS 3 Tbsp Olive Oil 1 large Yellow Onion, finely chopped 4 Garlic Cloves, minced ½ Tbsp minced Fresh Ginger

4 cups low sodium Vegetable Stock 2 medium Sweet Potatoes, cubed 1 cup Bob’s Red Mill ® Red Lentils 13.5 oz can Lite Coconut Milk Salt and Pepper to taste 4 cups fresh Baby Spinach Cilantro, to garnish

½ Tbsp Garam Masala 2 Tbsp Smoked Paprika ½ tsp Red Pepper Flakes ¼ cup Tomato Paste

INSTRUCTIONS • Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes. • Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes. • Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes. • Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy. Makes 6 servings.

BOB’S RED MILL E-BOOK | SPRING FEASTS