Golden Lentil Curry Stew

• servings: 8 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 tbsp olive oil

1 medium yellow onion, diced

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1 tsp fresh turmeric, grated

1 tbsp curry powder

4 golden beets, peeled and chopped

6 large carrots, cut into matchsticks

1 1/2 cups yellow and orange baby heirloom tomatoes, halved

1/4 cup Coombs Family Farms Pure Maple Syrup

4 cups (32 oz) vegetable stock

1 can (13.5 fl oz) coconut milk

2 cups dried green lentils

1 lime, juiced

salt, to taste

pepper, to taste

golden raisins

cilantro

greek yogurt or sour cream

hot sauce

Directions

Begin by prepping ALL of your ingredients.

Heat a large stock pot over medium heat. Add olive oil. Once the pot is hot, add garlic, ginger, turmeric, onion, curry powder, salt and pepper. Sauté for 2-3 minutes, or just until the onion begins to soften.

Add in chopped beets, carrot matchsticks, and halved baby tomatoes. Cook for another 2 minutes, tossing often.

After 2 minutes, add in lentils, vegetable broth, coconut milk, Coombs Family Farms Pure Maple Syrup and lime juice. Increase heat to high, stir, and season with salt and pepper. Bring to a boil. Once boiling, reduce heat to low, cover, and let simmer for 25-30 minutes.

The soup is done when the lentils are soft but not mushy. Remove from heat, spoon into bowls, choose your optional toppings.

EAT UP.