Since we gave you hearty soups to begin 2022, let\’s add a great stew that is also vegan! Here\’s a recipe from jessicainthekitchen.com that is sure to make anyone happy!!

Ingredients

• 1 tablespoon sesame oil
• 1/4 teaspoon fresh ginger 
• 2 tablespoons red curry paste 
• 1/2 large red onion minced
• 4 cloves garlic minced
• 1/4 teaspoon sea salt (to taste) 
• 1/4 teaspoon ground black pepper
• 1/2 tablespoon to 1 tablespoon coconut sugar or any sugar
• 1/2 tablespoon light soy sauce or liquid aminos/gluten free tamari/coconut aminos
• 1 1/2 cups dry green lentils rinsed and picked over
• 1 13.4 ounce can of coconut milk (full fat or lite) (383g)
• 2 cups vegetable broth
• juice of 1 lime
• 1/2 tablespoons sambal oelek or Sriracha (optional, for heat)

Directions

1. In a pan over medium-high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
2. Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
3. Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
4. Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 30 to 40 minutes, until your lentils
   are fully cooked through. Stir the stew occasionally. You can let it simmer even more if desired.
5. Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
6. Add in any of the optional add-ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
7. Enjoy!

Suggestions for ways to enjoy:

Over a plate of rice

With some fresh bread

With some Vegan Naan Bread

You could transform it into a wrap, into tacos