Raw veg lentil stew

Suitable for vegans and vegetarians. Serves 2.

Ingredients:

• 1 cup green lentils,
• 2 cups vegetable stock,
• 1 cup water,
• 1/2 cup red kidney beans, 
• 1/2 red onion, finely diced, 
• 1 bell pepper, finely diced, 
• 2 stalks celery, finely chopped, 
• 1/4 cup finely chopped coriander, 
• 1-2 spring onions (for garnish), 
• 5-6 mint leaves (for garnish), 
• 2 tsp ground cumin, 
• 2 tsp ground coriander, 
• 1 tsp smoked paprika, 
• 1/2 tsp cayenne, 
• 2 tbsp tamari or soy sauce, 
• Juice of 1/2 a lemon.

Method:

• In a medium sized pot, add lentils along with cumin, ground coriander, paprika, cayenne, tamari or soy sauce, and 1-2 tbsp of olive oil.
• Place over a low heat and mix to combine, gently toasting the lentils and spices.
• After 1-2 minutes or once the spices become fragrant, add the water and stock.
• Bring to a boil and then reduce heat. Let simmer for 30 minutes or until the lentils start to turn soft.
• Strain and add the beans and continue to cook for an additional 4-5 minutes.
• Remove from heat and add the raw vegetables, coriander, and lemon juice. Mix to combine.
• Season to taste with salt and pepper.
• Garnish with finely sliced mint and spring onions and optionally serve with roasted sweet potatoes.