Lentil Stew – Vegan + Gluten-free

Ingredients

15 g Hungarian Style Creamy Paprika Sauce Mix
180g lentil
150ml water
1 red onion – diced
2 cloves of garlic- crushed
2 bay leaves
1 tsp smoked paprika
1 tsp salt – to taste
2 tbs natural yogurt – vegan substitute
1 tbs apple cider vinegar – to taste
Bread – (see recipe at Recipe page – Crusty 500g Bread with Crusty Homemade Buckwheat
Bread Flour Mix
Reduced Fibre Bread with Gluten-Free Vegan Bread
Flour Mix with Reduced Fibre)
Coconut oil

For fresh lentils soak it overnight in water.
For canned lentils use it straight from the can.

Method

Step 1
Heat the coconut oil in a medium stockpot over medium heat.

Step 2
Add onion, garlic for 5 minutes or until soft.

Step 3
Add the lentils, bay leaves and 150ml water and cook until soft.

Step 4
In a medium bowl combine the yogurt, Hungarian Style Creamy Paprika Sauce Mix, salt,
smoked paprika.
Pour the mixture over the lentils.
Add apple cider vinegar for taste.
Bring it up to boil.

Step 5
Serve with one of our freshly baked breads.

YUM ~ ENJOY!