Lentil and Chili Stew

Works all the time , with what so ever you like . . . today I ate it with rice noodles – tomorrow will be the chili leftovers tasty with potatoes 🙂

This Stew is so easy to make – the only work you have to do is chop you veggies . . .everything else is magic in a pot 😉

After completely cool down this dish stays well in the fridge for 3 or 4 days !!!!

4 P

2 Cups Brown lentils , cooked

2 carrots , chopped 

1 celery stalk , chopped

1 Cup mushrooms , chopped

3 Jalapeños , diced

3 tomatoes , chopped

2 tsp garlic powder

1 tsp cumin

1 tsp all spice

1 tsp turmeric 

1/2 tsp cinnamon

1 date

1 Tblsp tamari

1 Tblsp balsamic vinegar

1 tsp dried parsil 

3 cups veggie stock or 

1 Tblsp soup powder and 3 cups water 

For finish:

Chives or Fresh cilantro 

Put a soup pot on your stove and pour all your ingredients in the pot – cover with soup stock and let it simmer for 60 minutes on medium to low heat . . . stir it from time to time . . . 

Than let it rest without heat for another 10 min , now it’s ready to enjoy 😀

I love it with cooled’ fresh cucumber and dill salad .


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