Simple Red Lentil Stew for Gluten-Free Diets

GLUTEN FREE

8 SERVINGS

1 1/2 CUPS RED LENTILS (PRE SOAKED FOR AT LEAST 4 HOURS)

3 CELERY STALKS ( WASHED AND CUT ONTO SMALL PIECES)

1 ONION (DICED INTO SMALL PIECES)

2 MEDIUM CARROTS (PEELED AND CHOPPED UP INTO SMALL PIECES)

1 16 OZ JAR ORGANIC SALSA

2 CUPS VEGETABLE BROTH

4 CUPS WATER

1 1/2 TSP SEA SALT

PEPPER TO TASTE

1 TBSP LEMON JUICE

A PINCH OF CAYENNE PEPPER

1/2 TSP CUMIN SEASONING

1/2 TSP GARLIC POWDER

3 TBSP COLD PRESSED OLIVE OIL

To start with soak your lentils for about 2 hours (make sure they are completely covered in water). Then drain and rinse them and add water to them again to soak another 2 hours. When you are ready to make your stew drain and rinse the lentils again and put aside. In a 5 quart stock pot add in the chopped onion, chopped celery, and chopped carrots. Use 2 Tbsp of olive oil to saute the vegetables. As soon as the onions are turning clear add all the salsa. At this point add all the seasonings & salt to this mixture. Let simmer on low for about 2 to 3 minutes to enhance the flavors. Then add 2 cups of vegetable broth and 4 cups of water. Now add all the pre-soaked lentils and stir them in well. Bring the liquid to a boil. Quickly reduce heat to low and cover with a lid to simmer for about 30 minutes. Stir often. The stew will be ready when the lentils are soft. At this point add 1 Tbsp of olive oil, the lemon juice, and stir in well. You may garnish with pepper. It is ready to serve. Enjoy!

Recipe by: Christina McCarty