Cold weather, comfy sweater, lit fireplace, ️warm vegan lentil stew. checkcheckcheckcheck. Grandmammy sent over this awesome recipe so I made it for me and Jesse. Been workworkworkinnnn every waking hour, so it's nice to unwind a bit. The migraines are real. I'm just excited bc I'm about ready to make the big secret announcement I been keepin although some of ya'll know already. XD haha. oops.

Mexican Lentil Stew

Serves: 4-6

• 4 cups cooked lentils

• 1/2 onion

• 2 celery stalks

• One 14.5 oz. can diced tomatoes

• 2 cups vegetable broth

• 1/4 tsp turmeric

• 1/4 tsp cumin

• 1/2 tsp chili powder

• 7-8 dashes hot sauce

If you haven't your cooked lentils yet, make them in a pot to make 4 cups total. I used a brand of already made lentils called Melissa's produce that comes in the produce aisle - I love it bc I'm lazy and hate cooking them. So I used 1.5 packages of their steamed lentils to avoid cooking them. Once they're prepped, spray a medium pot with nonstick spray. Dice your onion & celery. Toss your diced onion & celery in the pot and cook until slightly soft. Then add the canned tomatoes, broth, spices, and hot sauce. Let cook on a medium heat until hot & bubbling. Then reduce the heat and add your lentils. Let simmer until the stew is the thickness of your liking!