2 cups red lentils
2 tablespoons tomato paste
1/2 cup smooth natural no-salt peanut butter at room temperature
4 tablespoons Dr. Fuhrman’s VegiZest ( or other no-salt seasoning blend, adjusted to taste)
4 cups carrot juice
2 cups chopped onion
16 ounces frozen okra, thawed and cut in half crosswise
16 ounces frozen chopped kale or collard greens
1 1/2 cups chopped tomatoes or 1 (15 ounce) can no-salt-added diced tomatoes
1 medium sweet potato, choppe d
4 cloves garlic, minced or pressed
3 teaspoons chili powder
pinch cayenne pepper
In large saucepan, simmer red lentils in 3 cups of water for 15 minutes.
In mixing bowl, whisk tomato paste, peanut butter, VegiZest and carrot juice, then add to simmering lentils.
Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 20 minutes.
Uncover and simmer another 20 minutes until lentils are tender and sweet potato is cooked through.
Source: Dr. Fuhrman