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vegan lentil curry stew

Vicky Berman from Avocado Pesto
  • 30 minutes
  • Serves 4

INGREDIENTS

1 tbsp

extra virgin olive oil

5 cloves

garlic (chopped)

1

carrot (peeled and diced)

1 cup

red lentils

1 tsp

cumin

1 tsp

turmeric

1 tsp

curry powder

1 tsp

diced red chili pepper (optional)

3 cups

vegetable broth

salt/pepper

1/2 cup

quinoa

1/4 cup

crunchy peanut butter (optional)

1 can

red kidney beans

for garnish: lime juice and diced avocado