Mexican Red Lentil Stew with Lime and Cilantro (Vegan)
- 1 cup dry red lentils
- 2 cups water
- 1 T olive oil
- 1 onion, finely chopped
- 1 cup finely chopped celery
- 1 T minced garlic (or less, but I like a lot of garlic)
- 1/4 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. chile powder
- 1 can roasted tomatoes
- 2 cups vegetable broth
- 1 tsp. green Tabasco sauce
- salt and fresh ground black pepper to taste
- 1/4 cup fresh squeezed lime juice (2-3 limes, or less if you're not that into lime)
- 1/2 - 1 cup chopped fresh cilantro
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery (1 cup)
- Cilantro, fresh (1/2 cup)
- Cumin, ground (1 tsp.)
- Garlic (1 T)
- Onion (1)
- Red lentils, dry (1 cup)
- Tomatoes, roasted (1 can)
- Canned Goods
Vegetable broth (2 cups)
- Condiments
- Tabasco sauce, green (1 tsp.)
- Cooking & Baking
- Chile powder (1 tsp.)
- Olive oil (1 T)
- Salt and fresh ground black pepper (1)
- Turmeric, ground (1/4 tsp.)
- Drinks
- Lime juice, fresh squeezed (1/4 cup)
- Water (2 cups)
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 1, 2010 (3 years ago).
46 people saved this recipe.
