World Vegan Day – 1st November
October 31, 2014 – 5:22 pm | No Comment

The 1st November is the 20th World Vegan Day, and this year it also marks the 70th Anniversary of The Vegan Society, and the term ‘veganism’.
The day was set up to bring vegans across the …

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Home » Main Dishes, Recipes, Vegan

Red Lentil, Tomato & Coconut Stew

Submitted by on October 2, 2012 – 8:56 am2 Comments

This recipe comes from Head Chef Erin at Woodruffs Organic Café in Stroud, Gloucestershire. It’s an excellent place for lunch, and 100% organic to boot! This recipe makes enough for six servings.


Method:


1 Heat the oil in medium size soup pot then add the onion and celery. Sauté for five minutes.

2 Add the ginger, garlic, chilli and spices to the pan and sauté for a further two minutes.

3 Next add carrot, sweet potato, lentils, water, stock and tomatoes. Bring the mixture to a boil, reduce the heat to a simmer and cook for 20 minutes or until the lentils are tender.

4 Add the coconut milk, salt, pepper and lime. Taste and adjust the seasoning if necessary.

5 Serve the stew garnished with fresh coriander.

Ingredients:

2 tbsp olive oil
1 medium onion, finely chopped
2 stalks of celery, chopped
1 inch ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 small red chilli pepper, deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 medium carrot, cubed
1 small sweet potato, peeled and cubed
300g red lentils
1 litre vegetable stock or water
400g tinned chopped tomatoes
1/2 tin of coconut milk
Salt and pepper to taste
Juice of 1 lime
Fresh coriander, chopped

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