Red lentil stew

Red lentil stew

Ingredients:

2 Tbsp Coconut oil (can be substituted with olive oil)

2 Medium sized onions, chopped

4 Garlic cloves, minced

1 Tbsp dried oregano

2 Tbsp Onion granules

2 Tbsp Garlic powder

1-2 Tbsp tomato paste

50ml Oat milk (optional)

15ml Braggs liquid aminos (Can be substituted with soy sauce)

200g Red lentils, rinsed

450ml Water (Can be substituted for vegetable broth)

Fresh Coriander leaves (optional)

Method:

1. Start off by melting the coconut oil in a medium sized pot on a medium high heat. Once fully melted, add the onions and garlic to the pot and allow it to cook for 7 minutes or until golden brown.
2. Then mix in the onion granules, garlic powder, oregano and tomato paste. Allow it to cook for another 2 minutes.
3. Now add in the lentils, water, oat milk and braggs liquid aminos. Cover it with a lid and allow it to boil for 20 minutes. After every 5 minutes, remove the lid and mix to make sure that nothing is sticking to the bottom of the pot. If you notice that the liquid is evaporating quickly, add in a little bit more water (50ml at a time).

Note: For a creamier consistency and a more tropical flavour, feel free to replace some of the liquid with coconut milk.

4. Once the lentils have softened and have cooked, remove the lid and allow it to cool down for a few minutes.
5. Top it with a few fresh coriander leaves.
6. Enjoy.

You can serve this with rice, roti, potatoes, etc.