Red Lentil and Sumac Stew

• ¼ cup extra-virgin olive oil, plus more for serving
• 3 small sweet potatoes, peeled, diced
• 2 large carrots, diced 
• 1 medium onion, diced
• 6 cloves garlic, minced
• 3 cups vegetable stock
• One 28-ounce can crushed tomatoes
• ¼ cup tahini
• 1 tablespoon sumac, plus more for serving
• 1 tablespoon ground turmeric
• 1 teaspoon hot paprika
• ¼ teaspoon crushed red pepper flakes
• Salt and pepper, to taste
• 2 cups red lentils, rinsed
• Handful chopped fresh mint for garnish
• 1 to 2 drops of phellandrene isolate for finishing

Heat oil in large saucepan over medium-high heat and saute sweet potatoes, carrots, onion and garlic, about 6 to 8 minutes. Add vegetable stock, tomatoes, tahini, sumac, turmeric, paprika, crushed red pepper flakes, salt and pepper. Stir to combine, add lentils and heat to boil. Simmer gently, uncovered, until lentils are tender, about 20 minutes. Remove from heat, finish with mint, a drizzle of olive oil, pinch of sumac and 1 to 2 drops of phellandrene. Makes 5 to 6 servings.

Recipe courtesy of Melissa D’Elia

Photography by Eva Kolenko

Food styling by Adam Pearson

Prop styling by Stephanie Hanes