- 1 teaspoon extra-virgin coconut oil
- 1 cup finely chopped red onion
- ¾ cup finely chopped celery
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger root
- 4 cups water
- 28 oz canned diced tomatoes
- 1 cup red lentils, rinsed and drained
- 2 gluten-free, yeast-free vegetable bouillon cubes
- Sea salt, to taste
- 1 tablespoon cumin seeds
- Two 2? segments of cinnamon bark
- 3-5 whole dried chilies
- 2 teaspoons ground turmeric
- Pinch saffron
- 3 tablespoon chopped fresh cilantro
- Juice from ½ lime
- Begin by sauteing oil, red onion, celery, garlic and ginger root in a medium-sized saucepan over medium-high heat for 6 minutes, until soft.
- Meanwhile, break apart cinnamon bark and chili’s with your fingers and place in a cast iron pan with cumin seeds. Heat on medium heat for 5 minutes, rotating often until toasted.
- Add toasted ingredients to the bowl of your coffee grinder. Add turmeric and saffron. Grind until smooth and set aside.
- Once onion mixture is complete, add remaining stew ingredients, including homemade masala. Cover, increase heat to high and bring to a boil.
- Reduce heat to low and simmer for 20 minutes, until lentils are softened.
- Stir in fresh cilantro and lime juice.
- Will keep in the fridge for 3-4 days or freeze in individual containers for quick lunches.
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Nutrition Information Per Serving
- Calories: 250
- Calories from Fat: 24
- Total Fat: 2.7
- Saturated Fat: 1.3 g
- Sodium: 458 mg
- Carbs: 43.2 g
- Dietary Fiber: 18.3 g
- Net Carbs: 24.9 g
- Sugars: 8.4 g
- Protein: 15.1 g