Serve this hearty stew over brown rice (if desired) and with lots of fresh cilantro and scallions for topping.
To make this #dinnerdoneby9am I fully cook the stew in the morning, refrigerate all day and re-heat just prior to serving.
-1 Tbsp olive oil
-1 onion. diced
-1 inch chunk of ginger, minced
-4 cloves garlic, minced
-1 (15 oz) can crushed or diced tomatoes
-4 cups vegetable broth
-1/2 tsp salt
-1 Tbsp cumin
-1/4 tsp cayenne
-1 c red lentils, rinsed
-1 lemon, thickly sliced
-fresh chopped cilantro and green onions for toppings
Heat oil in large pot over medium heat. Add onion and ginger and saute for 5-10 minutes. Add garlic and saute 1 additional minute. Add tomatoes, broth, salt, cumin, cayenne, lentils and lemon. Stir well and bring to a simmer. Reduce heat to medium low, cover and cook for 25-30 minutes, until lentils are soft. Serve warm, over rice if desired, and topped with LOTS of fresh cilantro and green onions.
