Ingredients
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3 teaspoons olive oil
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1/4 cup whole wheat flour
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2 stalks celery, chopped
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1 medium onion, chopped
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3 carrots, thinly sliced
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1 teaspoon Frontier Co-op Seafood Seasoning
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3 cloves garlic, pressed or minced
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1 can (14.5 ounces) diced tomatoes
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2 sweet orange peppers, thinly sliced
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2 sweet red peppers, thinly sliced
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1 cup okra, cut into 1-inch thick pieces
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4 red potatoes, chopped into small half moons
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1/2 cup dry red lentils
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1 can (15 ounces) chickpeas, rinsed and drained
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1 teaspoon Frontier Co-op Thyme Leaf
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3 teaspoons Frontier Co-op Low Sodium Vegetable Broth Powder
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1 teaspoon light brown sugar
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4 cups water
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1 teaspoon fresh lemon juice
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1 pinch sea salt
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1 pinch Frontier Co-op Black Pepper
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3 to 4 dashes hot sauce (optional)
Directions
1. Heat a large pot over medium-low heat.
2. Add olive oil and slowly whisk in flour. Continue to whisk until mixture is medium brown, thick and bubbly, around 3 to 4 minutes.
3. Add the celery, onion, carrots and Seafood Seasoning, and stir until veggies soften, around 5 minutes. Add water to the mixture a little at a time if mixture starts to stick.
4. Add garlic and continue to cook for 1 more minute.
5. Turn heat up to medium high and add tomatoes, sweet peppers, okra, potatoes, lentils, chickpeas, thyme, broth powder, brown sugar and 4 cups of water. Bring to a boil, then lower heat and let the soup simmer for 30 to 40 minutes, or until lentils are tender, stirring occasionally.
6. Add 1/2 cup water to gumbo if you desire a thinner stew consistency. Taste and then add lemon juice, salt, pepper and a dash or two of the Frontier Seafood Seasoning just before serving. Add hot sauce if desired.
