Creamy Red Lentil and Field Pea Stew

This hearty stew combines the earthy flavors of red lentils and field peas, simmered to perfection in a creamy oat milk base. Enhanced with tomato paste and a touch of butter, it offers a comforting texture and a delightful umami profile. Perfect for a cozy dinner, this dish is both vegan and gluten-free, making it suitable for various dietary preferences.

Ingredients:

• 2 cups oat milk
• 2 cups red lentils, rinsed
• 2 cups field peas, rinsed
• 8 oz tomato paste
• 1/4 cup butter
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the rinsed red lentils and field peas to the pot, followed by the tomato paste and oat milk. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the lentils and peas are tender.
5. Season with salt and pepper to taste. If the stew is too thick, add a bit more oat milk or water to reach your desired consistency.
6. Serve hot, garnished with fresh parsley.