Chia Lentil Stew

INGREDIENTS

• ½ a fresh jalapeno (if you cannot source fresh, try from the jar)
• 2 cups vegetable stock
• ½ tsp salt
• ¼ tsp ground cardamom
• 1 tbsp Nature’s Way Super Chia Seeds
• 2 tbsp olive oil
• 1 large white onion, chopped.
• 1 tsp cumin seeds
• 1 tsp minced garlic
• 2 tbsp fresh grated ginger
• 2 tsp turmeric
• 2 cup red lentils (rinsed)
• 1 x 400g can crushed tomatoes
• 4 tbsp chopped coriander
• salt and pepper to season
• 2 tbs Coconut oil1 large red chilli, seed and finely chopped

DIRECTIONS

Heat oil in a large saucepan over medium heat. Add onion and sauté until lightly caramelised, about 10 minutes. Add cumin seeds, cardamom, and garlic; sauté until fragrant, about 2 minutes.

Stir in 4 cups water, ginger, turmeric, chilli, vegetable stock, lentils, and tomatoes and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils are tender, about 15-20minutes. Stir in salt, chia seeds, and coriander.

Serve immediately by itself or with brown rice on the side.