Vegan Red Lentil Stew

Name: Vegan Red Lentil Stew
Total time: 50
Yield: 5
Ingredients: 4 cups water; 2 cups green peas; 1 cup dry red lentils, rinsed and drained; 1 tablespoon coconut oil; 2 medium potatoes, peeled and diced; 2 medium carrots, peeled and diced; 1 medium green bell pepper, chopped; 2 leaves Swiss chard, shredded; 5 cloves garlic, chopped; 1 teaspoon salt; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground black pepper; 3 medium lemons, juiced

Recipe by Delicious Plants from allrecipes.com

Dinner 50 Mins.

Ingredients

5 servings

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4 cups water
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2 cups green peas
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1 cup dry red lentils, rinsed and drained
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1 tablespoon coconut oil
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2 medium potatoes, peeled and diced
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2 medium carrots, peeled and diced
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1 medium green bell pepper, chopped

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2 leaves Swiss chard, shredded
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5 cloves garlic, chopped
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1 teaspoon salt
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¼ teaspoon ground nutmeg
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⅛ teaspoon ground black pepper
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3 medium lemons, juiced

Instructions

Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.