Lentil Stew

1 onion, diced (about 1 ½ cups)

2 teaspoons minced garlic

6 tablespoons green pepper, diced

½ cup tomato sauce or diced tomatoes

2 tablespoons ketchup

2 tablespoons Dijon mustard

1 tablespoon low-sodium tamari sauce

1 teaspoon vegan Worcestershire sauce

¼ teaspoon ground cumin

1 ½ tablespoons date sugar

1/8 teaspoon cayenne pepper

Sprinkle of smoked paprika

2 ½ cups cooked lentils


  • Using a large skillet sauté the onion, garlic and green pepper in water until softened

  • Add the tomato sauce, ketchup, mustard, tamari sauce and Worcestershire sauce; stir to combine.

  • Add the cumin, date sugar, cayenne, and paprika; combine

  • Mix in the lentils

  • Serve over a bed of rice

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