Kenyan Lentil Stew (Vegan)

Ingredients

• 1 cup Brown or green lentils
• 1 medium Sweet potato
• 2 medium Carrot
• 2 stalks Celery
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Tomato paste
• 4 cups Vegetable broth
• 1 tbsp Curry powder
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Lemon juice
• 2 tbsp Cilantro

Instructions

1. 1Rinse the 1 cup of brown or green lentils under cold running water in a fine-mesh sieve until the water runs clear, then set them aside.
2. 2Peel and cut the 1 medium sweet potato into 1/2-inch cubes. Peel and cut the 2 medium carrots into 1/2-inch pieces. Wash and cut the 2 stalks of celery into 1/2-inch pieces. Peel and finely chop the 1 medium onion. Peel and mince the 3 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped onion, carrot pieces, and celery pieces. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
4. 4Add the minced garlic to the pot and cook for 1 minute more, until fragrant, stirring constantly.
5. 5Stir in the 2 tablespoons of tomato paste, 1 tablespoon of curry powder, 0.5 teaspoon of turmeric, and 0.5 teaspoon of cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the rinsed lentils, the cubed sweet potato, and the 4 cups of vegetable broth to the pot. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir everything together.
7. 7Bring the stew to a simmer over medium-high heat (400°F / 200°C), then reduce the heat to low (200°F / 95°C), cover the pot, and cook for 30 to 40 minutes, or until the lentils and sweet potato are tender when pierced with a fork. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Stir in the 1 tablespoon of lemon juice and the 2 tablespoons of chopped cilantro.
9. 9Serve the Kenyan Lentil Stew hot.

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