We love spicy and all the complex flavors of Indian Dishes. This recipe is very easy to make and can be altered to use any of your favorite veggies and/or tubers. Leave out the serrano peppers if you don’t like spicy. This is also a great one-pot meal. And if you eat out of the pan like we do sometimes, there’s very little cleanup.

Ingredients:

• 2 Tbsp. olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 1 small knob of ginger, peeled and minced
• 1 carrot, peeled and cubed
• ½ sweet potato, peeled and cubed
• 1 small red or yellow bell pepper, diced
• 2 serrano peppers, sliced (optional)
• 1-14 oz. can fire roasted diced tomatoes
• ¾ cup vegetable stock
• 1 Tbsp. garam masala
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. turmeric
• ¼ cup lentils
• 2 Tbsp. red quinoa    
• 1 Tbsp. powdered coconut milk (optional)
• Salt and pepper to taste

Preparation:

Sauté onion, garlic, ginger, carrot, sweet potato, and serrano peppers in olive oil for about 5 minutes, sprinkling the spices over the mixture as you stir. When the mixture is fragrant, add the tomatoes, veggie broth, lentils, and quinoa. Stir well, reduce heat, and cover. Simmer gently for about 20-30 minutes until veggies are tender, and lentils and quinoa are cooked through. Sprinkle with coconut powder, stir well, then serve. This stew is great served with yogurt, parsley, lime wedges, and bread to sop up all the sauce.