Red Lentil Stew

6 standard portions

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Ingredients

• 4 tbsp olive oil
• 1 medium sized onion (minced)
• 4 garlic cloves (minced)
• 3 tsp fresh ginger ( minced)
• ½ red bell pepper (minced)
• ½ green bell pepper (minced)
• 1½ tbsp all purpose seasoning
• 1½ tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp pink salt
• 4 sprigs of thyme (tied together)
• 1 tbsp chadon beni (chopped)
• ⅓ cup chopped tomatoes ((80ml) canned)
• 1 cup kale ((22g) tightly packed)
• 1 large carrot (chopped)
• ½ cho cho/christophine (chopped)
• 1½ cups red lentils ((270g)(washed and drained))
• ½ tsp liquid aminos
• 14 oz full fat coconut milk ((400ml))
• ¾ cup warm water ((180ml))
• 1 scotch bonnet
• additional black pepper and pink salt to taste

Method

1. In a medium sized skillet or frying pan, heat the olive oil on medium heat.
2. Add the minced, onion, garlic, scallion ginger and bell peppers.
3. Saute until soft and translucent.
4. Season with the all purpose seasoning, smoked paprika, black pepper, pink salt, thyme and chadon beni and continue to cook for another 1-2 minutes.
5. Fold in the chopped tomato and cook for 2 minutes.
6. Add the kale, carrot and cho cho and continue to cook for a few minutes, until they begin to soften.
7. Add the red lentils and then stir.
8. Pour in the liquid aminos, coconut milk, warm water and scotch bonnet pepper.
9. Bring the pan to a rolling boil.Once boiled, stir and then put the lid on.
10. Reduce the heat to medium-low and simmer for 45-50 minutes or until the stew has thickened (make sure to stir often so the lentils don't stick to the bottom of the pan).
11. Once cooked, do a taste test and add additional black pepper and pink salt, if needed.
12. Remove the scotch bonnet pepper and thyme stems before serving.