Herbed Red Lentil & Chickpea Stew

This is a super satisfying and easy one pan dish. Serve it over your favorite gluten free pasta, over cauliflower rice or baked potato. Adapted recipe by Vegan Richa

INGREDIENTS

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 celery, chopped

• 2 medium carrots, chopped

• 2 tbsp chopped sun dried tomatoes

• 1 tsp oregano

• 1/2 tsp thyme

• 1/2 tsp rosemary

• 1 tbsp tomato paste

• 15 oz can coconut milk

• 1 1/2 cups water, or veggie broth

• 1/2 teaspoon salt

• 1/3 cup dried red lentils

• 15 ounce

  
  
  
  

  can chickpeas, drained, or use white beans or butter beans

• 1/4 teaspoon black pepper, or use pepper flakes

ADD LATER

• 1 large handful baby spinach

• fresh herbs (opt) basil, parsley

INSTRUCTIONS

• Heat a large skillet over medium heat, and add the onion. Cook in a dry skillet until it starts to soften, adding a splash of water or broth if needed.

• Add in the garlic, celery, carrots, sun dried tomato and the herbs. Mix and cook for 2 minutes.

• Add in the tomato paste and coconut milk, and press and mix so that the tomato paste mixes into the coconut milk. Mix in the water, salt, red lentils, chickpeas, and pepper.

• Cover with a lid and cook over medium heat for 10 minutes, then reduce the heat to medium-low and continue to cook for another 15 minutes or until the red lentils are cooked to preference. I like them to be soft, so that they thicken the sauce mixture.

• Add more salt, if needed, and some more black pepper and herbs, if you want. If there isn't enough liquid, then you can add in some more water or broth at this point.

• Turn off the heat and mix in the spinach.

• Garnish with fresh herbs, pepper flakes, and serve with some gluten free pasta, over cauliflower rice or a baked potato.