For the okra stew:
3 Tbsp olive oil
1 cup of cooked, brown lentils
Veggie Box onions, diced
4 Veggie Box garlic cloves, minced
1 Tbsp freshly ground coriander
2 Veggie Box hot peppers, diced
2 Tablespoon fresh cilantro chopped
Veggie Box okra, chopped
4 Tablespoons tomato paste
Veggie Box tomatoes, cubed and crushed
2 cups broth
1 tsp salt or to taste
1/2 tsp black pepper
1 bay leaf

For the garlic relish/mix (Tasha):
3 Tbsp olive oil
4 Veggie Box garlic cloves, minced
1 Tablespoon freshly ground coriander
1/2 cup fresh cilantro chopped
Optional for extra heat: 1 Tbsp red chili pepper diced

3 Tbsp olive oil 1 cup of cooked, brown lentils 4 Veggie Box garlic cloves, minced 1 Tbsp freshly ground coriander 2 Veggie Box hot peppers, diced 2 Tablespoon fresh cilantro chopped 4 Tablespoons tomato paste 2 cup s broth 1 tsp salt or to taste 1/2 tsp black pepper 1 bay leaf 3 Tbsp olive oil 4 Veggie Box garlic cloves, minced 1 Tablespoon freshly ground coriander 1/2 cup fresh cilantro chopped

Cook lentils. Then, in a pot, heat olive oil over medium heat. Add onion, garlic, and coriander then sauté for about 2-3 minutes until fragrant. Add chopped cilantro, stir until fragrant, about 30 seconds. Add jalapeño peppers and keep stirring for a minute. Mix in the okra and tomato paste. Pour in crushed tomatoes and broth. Add salt, pepper, and bay leaf, and bring the whole mixture to a gentle boil. Add in your lentils. Reduce heat and cover, let it simmer on low for 20 minutes. To make the garlic topping (Tasha), heat olive oil in a non-stick skillet on medium-high. Add garlic, cilantro, coriander, and pepper if using. Sauté until mixture is fragrant, about 2-3 minutes. Add half the mixture to the okra stew, stir and keep simmering for another 3-4 minutes. Serve okra stew topped with the remaining Tasha mixture. At the end, add a splash of freshly squeezed lemon juice and serve over rice.