Red Lentil Stew

Ingredients:

• 2 Tbs extra virgin oil

• 1 medium yellow or white onion, chopped

• 3/4 cup celery

• 2 carrots, peeled and chopped and cooked

• 4 garlic cloves, pressed or minced

• 1 Tbs. grated ginger root

• 2 tsp ground cumin

• 1/2 tsp coriander

• 1/2 tsp dried thyme

• 1 tsp turmeric

• 10 diced fresh tomatoes

• 1 1/2 cup red lentils, picked over and rinsed

• 2 cups water or vegetable broth

• 1 1/2 cups coconut milk

• 1 tsp salt, more to taste

• Pinch of red pepper flakes

• 1 cup white potato, cooked

• 1 cup cilantro

Instructions:

1. Cook onion in oil in a 3 1/2 to 4- quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and red pepper flakes and cook, stirring, 1 minute.

2. Stir in water or vegetable broth, cooked potato, carrots, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.