1 cup dried brown lentils, rinsed/soaked in water 15 minutes
1 zucchini, diced
1 onion, diced
olive oil to saute
0.5 tsp garlic powder
1 tsp ginger
1 tsp oregano
1 tsp coriander
3 tbsp white wine
1 tbsp balsamic vinegar
2 tbsp coconut aminos
3-4 cup chicken broth
OPTIONAL: potato starch slurry to thicken stew
Saute onion and zucchini about 5 minutes Add spices, wine, balsamic, aminos and saute 5 more minutes
Add lentils and broth, cook over medium-low heat about 25 minutes until lentils are soft
OPTIONAL: add potato starch slurry to thicken
4 servings
photo credit: elavegan.com
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