Vegan Tomato Curry Lentil Stew
Vegan Tomato Curry Lentil Stew | Healthy, Cozy & Flavor-Packed!
a warm, comforting, and incredibly delicious Tomato Curry Lentil Stew made with simple whole-food ingredients. This recipe is naturally gluten-free, high-protein, and perfect for meal prep easily made with unsweetened coconut creamer made in the Almond Cow.
Instructions
- Add 2 Tbsp. olive oil in a medium saucepan on the stovetop over medium heat. Cook 1 small onion,
- finely chopped, stirring often, until golden brown. Add 1 garlic clove, minced, 1 Tbsp ginger, 1 Tbsp. curry powder, and ¼ tsp. crushed red pepper flakes, stir until fragrant, about 2 minutes. Add 500 ml homemade unsweetened coconut creamer, ¾ cup lentils , stirring, add one 14-oz. can of tomato sauce. Bring mixture to a boil, then reduce heat to low, simmer and cover, occasionally stir in water to keep preferred thickness, cook 20-25 mins until lentils are soft but not mushy.
- To serve, ladle soup into bowls. Drizzle with more coconut creamer or garnish of choice and enjoy.
Ingredients
- 2 tbsp. olive oil
- 1 small onion, finely chopped
- 1 garlic cloves, minced
- 1 tbsp ginger
- 1 tbsp. curry powder
- ¼ tsp. crushed red pepper flakes
- ¾ cup lentils
- 1 (14-oz.) can tomato sauce
- 500 ml homemade unsweetened coconut creamer
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