Coconut-Curry Lentil Stew
SERVES 8 PREP 30 MINS COOK 4 TO 5 HOURS

Comforting and filling on a cool autumn night, this vegan stew consists of pantry items, a few fresh ingredients, and just a little of your time to prepare. This dish also freezes well for lunches or dinners later in the week.

2 tablespoons olive oil 
1 cup yellow onion, chopped
3 cloves of garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
½ to1 jalapeno, finely diced, optional
3 cups of vegetable stock, plus ½ cup or more at end
2 tablespoons tomato paste
2 tablespoons curry powder, or more to taste
1 (13.5 ounce) can of coconut milk
2 cups brown lentils, rinsed
1 cup carrots, chopped
1 russet potato (about 12 ounces), skin on, chopped
½ teaspoon salt
1 bunch of kale, collard greens, or spinach, rinsed, dried, and stems removed, roughly
chopped
2 tablespoons fresh lemon juice

1. In pan over medium-high heat, add olive oil and sauté onion, garlic, ginger, and jalapeno for 5 minutes. Turn off heat.

2. Stir into pan vegetable stock, tomato paste, coconut milk, and curry; stir together and add to slow cooker.

3. Add lentils, carrot, potato, and salt to slow cooker. Stir ingredients together. Turn slow cooker on, set to low, cover, and cook 4 hours.

4. Once stew has cooked, stir in chopped greens, lemon juice. Cover and cook another 10 to 15 minutes, until greens have wilted. Add additional vegetable stock for desired consistency, then salt and pepper to taste. Serve.