Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Serves: 4-6

DIRECTIONs

1. Heat a heavy drizzle of olive oil in a large saucepan or Dutch oven over medium-high heat.

2. Add the chopped onion, minced garlic, and chopped red bell pepper to the heated oil. Cook for about 4-5 minutes until fragrant and the vegetables start to soften.

3. Stir in the cumin, paprika, garlic powder, onion powder, turmeric, cayenne pepper, salt, and pepper. Mix well to combine the spices with the vegetables.

4. Add the cooked lentils and full-fat coconut milk to the pan. Stir everything together until the lentils and coconut milk are well coated with the spices.

5. Dissolve the vegetable bouillon cubes in 2 cups of water, then pour the mixture into the pan.

6. Add the sliced plantains and chopped potato to the pan. Stir to combine all the ingredients.

7. Bring the stew to a boil, then reduce the heat to a simmer. Cover the pan and let it cook for 35-45 minutes, or until the potatoes are tender, stirring occasionally.

8. If the stew becomes too thick, you can add extra liquid such as water or vegetable broth to reach your desired consistency.

9. Serve the vegan lentil and plantain stew immediately as is, or enjoy it with a side of rice for a complete and satisfying meal.