Thai Coconut Curry Lentil Stew

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This dish will soon be a “do-over” favourite!

Ingredients
1 Tbsp. coconut oil
3 large cloves of garlic
1 medium yellow onion-minced
1 Tbsp. Thai red curry paste (more or less)
1 tsp. fresh ginger, minced
1 fresh jalepeno, finely chopped (optional)
1 cup chopped red bell pepper
1/2 tsp. sea salt
1 cup dried lentils (I use split red lentils)
1 14.5 oz. can of garbanzo beans
2 sweet potatoes, peeled and cut into 1 in. cubes
2 -14.5 oz cans of diced tomatoes, including juice
2 cups of coconut milk or 1 14 oz. can and add enough water to make 2 cups
1/2 cup minced cilantro
juice from 1 lime

Directions
Heat a large pot over medium heat. Saute garlic, onion, ginger, jalapeno, red pepper, curry paste and salt in coconut oil until onions are soft. Add lentils, sweet potatoes, tomatoes, garbanzo beans and coconut milk. Cover and simmer over medium heat 20 to 30 minutes or until potatoes and lentils are soft. Remove from heat and add lime juice and cilantro. You could garnish this dish with extra cilantro and vegan sour cream.

Source: Mona Aumair
TRIED AND TESTED

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