|2 tbsp Nicer Foods Shallot Infused Olive Oil, divided
||1 cup carrots, sliced thin
|1 block tempeh, crumbled
||1 yellow pepper, diced
|2 tsp chili powder
||2 jars FODY Marinara Sauce
|¼ tsp EACH cumin, parsley, smoked paprika, chili flakes
||1 tbsp maple syrup
|½ cup red wine
||½ tsp liquid smoke
|½ cup fennel, diced
||1 tsp gluten-free tamari
|1 stalk celery, diced
||1 cup lentils, drained and rinsed
Heat a large metal pot on medium-high heat. Add 1 tbsp Nicer Foods Shallot Infused Olive Oil and crumbled tempeh. Allow the tempeh to stick to the bottom of the pot to brown, about 2 to 3 minutes. Add spices, salt and pepper. Cook 2 to 3 minutes more until browned, then add the wine to deglaze the pan. Remove tempeh, but keep the pan on medium heat.
Add 1 tbsp oil, fennel, celery, and carrot. Cook 5 minutes. Add peppers, cooked tempeh, FODY Marinara Sauce , maple syrup, liquid smoke, tamari, and lentils. Bring to a boil, partially cover and let simmer for 45 minutes.
Serve with homemade gluten-free corn bread, gluten-free toast or other well tolerated bread.
Note: The tempeh can be substituted for ground beef or chicken to add meat to the dish if you like.
About the Chef
Stephanie Clairmont, MHSc, RD is a Digestive Health Dietitian, author, teacher and founder of www.BeyondFODMAPs.com. She was diagnosed with IBS in 2007 and after eliminating her own symptoms with the Low FODMAP diet, now supports others on this journey with the Beyond FODMAPs Insider’s Club.