Vegan lentil curry stew

• Vegan
• Gluten free

• Produce

  • 1 Carrot
  • 5 cloves Garlic
  • 1 can Kidney beans, red
  • 1 tsp Red chili pepper
  • 1 cup Red lentils

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1/4 cup Peanut butter, crunchy

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 tsp Curry powder
  • 1 Salt/pepper
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

Found on laurenkellynutrition.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 5 cloves garlic, chopped
• 1 carrot, peeled and diced
• 1 cup red lentils
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 - 2 teaspoons diced red chili pepper (optional)
• 3-4 cups vegetable broth
• salt/pepper to taste
• ½ cup quinoa
• ¼ cup crunchy peanut butter (optional)
• 1 can red kidney beans
• for garnish: lime juice and diced avocado

Directions

• Heat olive oil over medium heat in a pan.
• Add garlic and carrot. Cook for a few minutes.
• Add red lentils, cumin, turmeric, red chili peppers and salt to taste. Cook for 1-2 minutes, mixing everything thoroughly.
• Add vegetable broth and quinoa. Bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa is cooked through.
• Add peanut butter and kidney beans. Mix. (Optional: add a bit more broth if mixture is too dry)
• Serve garnished with lime juice and diced avocado.