Spiced Veggie Lentil Stew
Ingredients
- 1/2 cup dry red lentils, rinsed well
- 1 cup green lentils, rinsed well
- 1 green bell pepper, diced
- 1 stalk celery, chopped
- 1/2 medium red or yellow onion, diced
- 1 15 oz can crushed tomatoes
- 2 tsp smoked paprika
- 1 tsp ground ginger or 1 inch fresh ginger minced
- 4 cloves garlic, minced
- 2 tsp dried basil
- 1/4 tsp cinnamon
- 2 tsp sazón seasoning
- 1 bay leaf
- 2 tsp sugar (optional; helps to cut the acid from the tomatoes)
- 1 small diced sweet potato
- 3 cups low sodium veggie broth
Preparation
In a large saucepan, add celery and onions and sauté until onions are softened.
Add green bell pepper, sweet potato, garlic, and ginger, then sauté until fragrant.
Add the spice mix except for the bay leaf and move spices around for a minute or until fragrant.
Add in the lentils and crushed tomatoes, then stir together.
Add in the veggie broth, bring the mixture to a boil, and add the bay leaf.
Reduce to a simmer, cover, and allow to cook for 25-30 minutes or until lentils are tender, cooked through, and thickened.
Remove from heat and stir before serving.
