2 tbsp. oil
1 tsp cumin
1 tsp turmeric
1 tbsp. curry powder
1 large onion finely diced
1 tsp sea salt
3 large cloves of garlic finely diced
2 washed sweet potatoes cubed
2 cups of red lentils soaked at least 1 hour
3 large stalks of celery diced
1 red or orange bell pepper, deseeded and cut up
1 carrot washed and cut into circles
6 cups of water (if you are using broth make sure that it does not contain msg or other chemical ingredients.
3 tbsp. fresh basil chopped fine to garnish
1. Heat oil in a pan and add cumin, turmeric, and curry powder. Heat for 1 minute to release oils in the spices. Add onions and a tsp of salt and stir until onions are clear. Add garlic and ginger and continue to cook another minute or two. Add carrots, sweet potatoes, celery and bell peppers and cook until vegetables begin to soften.
2. Add lentils and water, bring to a boil. Reduce heat and simmer uncovered for about 25 minutes or until lentils are tender.
3. Plate up in bowls and garnish with basil.
4. Leftovers can be placed in containers in refrigerator and stored for 3 days. The stew can also be put into freezer bags and frozen for later use.
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