INGREDIENTS
1 tbsp
Coconut Oil
1 cup
Yellow Onion (medium dice)
1 3/4 tsp
Cinnamon (ground)
3/4 tsp
Cumin (ground)
1 1/4 tsp
Corriander (ground)
1/2 tsp
Red Pepper Flakes (bump it up to 3/4 tsp for extra heat)
1 1/2 tsp
Fine Sea Salt
1 1/2 tsp
Garlic Cloves (microplaned (about 3 medium cloves))
2 cups
Vegetable Broth (+ more for a soupier stew)
2 cups
Water
1
, 28 oz (800g) Can of Crushed Tomatoes
2 cups
Carrots (Sliced in thin coins)
1 cup
French Lentils
1 1/2 cups
Cooked Chickpeas (drained (one 15oz can))
1
Lemon
Full Fat Coconut Milk (the canned variety) or Whole Milk Yogurt for Serving