Vegan Lentil Stew

Ingredients

• 2 cups dried Lentils (brown or red, I used 1 cup of each)
• 2 large carrots
• 2 sticks celery
• 1 onion
• few cloves garlic
• Few tbsp olive oil
• 1 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• Juice from 1 lemon
• 1 cup unsweetened almond milk
• 5 cups veggie broth
• 1 28oz can crushed tomatoes
• 1/4 cup Nutritional Yeast
• Handful fresh herbs like cilantro & basil
• pinch of salt and pepper
• (If you like it hotter you can add a tiny dash of cayenne pepper too)
• (Cup of corn and tbsp honey or agave is optional but tasty)

Instructions:

• Dice carrots, celery, onion & sauté in garlic and olive oil for 10 minutes in a large pot.
• Rinse off lentils.
• Add all ingredients into pot except for fresh basil, cilantro & honey
• Boil then turn down heat and simmer for about an hour or until lentils are soft.
• Place half of soup in blender and blend it, then add it back with rest of soup.
• If it needs more liquid you can add more broth depending on how thick you like it.
• Add herbs and tbsp honey
• Serve with bread or biscuits and topped with fresh herbs.