Name: Sun-Dried Tomato Lentil Chickpea Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 1 teaspoon oil; 0.5 cup chopped onion; 2 cloves garlic (minced); 0.25 cup chopped celery (optional); 0.5 cup chopped carrots; 1 tablespoon chopped sun dried tomato; 1 teaspoon oregano; 1 teaspoon italian herb blend; 1 tablespoon tomato paste; 15 oz coconut milk (or 1.5 cups other non dairy milk such as cashew milk or soy milk Or use more broth); 1.5 cups water (or veggie broth); 0.5 teaspoon salt; 0.33 cup dried red lentils (, see notes to use cooked lentils ); 15 oz can chickpeas (drained, or 1 1/2 cups of cooked chickpeas, or use white beans or butter beans); 0.25 teaspoon black pepper (or use pepper flakes ); 0.5 cup frozen spinach (thawed); 2 tablespoons vegan parmesan; null null pepper flakes, vegan parmesan, chopped herbs (like basil or parsley)

Instructions

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1

Heat a large skillet over medium heat, and add the oil (1 teaspoon). Once the [oil] is hot, add the chopped onion (0.5 cup) and garlic (2 cloves) and a good pinch of salt (0.5 teaspoon) and cook until the [onion] is translucent and the [garlic] is smelling fragrant and starting to turn golden, 4 to 5 minutes. Add splashes of [water] to help [onion] cook evenly.
2

Add in the chopped celery (0.25 cup), chopped carrots (0.5 cup), 2 tablespoon chopped sun dried tomato (1 to) and all of the oregano (1 teaspoon) and italian herb blend (1 teaspoon). Mix and cook for 2 minutes.
3

Add in the tomato paste (1 tablespoon) and coconut milk (15 oz), and press and mix so that the [tomato paste] mixes into the [coconut milk]. Mix in the water (1.5 cups), salt (0.5 teaspoon), dried red lentils (0.33 cup), can chickpeas (15 oz), and black pepper (0.25 teaspoon).
4

Then, cover with a lid and cook over medium heat for 10 minutes, then reduce the heat to medium-low and continue to cook for another 15 minutes or until the [red lentils] are cooked to preference. I like them to be soft, so that they thicken the sauce mixture.
5

Mix in the frozen spinach (0.5 cup) and 3 tablespoons vegan parmesan (2 to), then bring to a boil, and taste and adjust flavor and thickness. Add more [salt], if needed, and some more [black pepper] and [chopped herbs], if you want. If there isn't enough liquid, then you can add in some more [water] or [veggie broth] at this point. (Adjust the color if you like with a teaspoon more [tomato paste] or some paprika if you like)
6

Bring to a boil, and cook until the [spinach] is cooked, about 2 minutes, then switch off the heat.
7

Garnish with [pepper flakes], [vegan parmesan], and [chopped herbs], and serve with some [sourdough], garlic bread, [pasta] or however you like.