Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Smoked Paprika Ground Description
- Non-GMO Verified
- Non-ETO
- Non-Irradiated
- Kosher
Smoked Paprika is a powder ground from the capsicum annum pepper. The peppers are roasted over hot fires to deliver a deep smokey flavor to many different dishes. This paprika is delicious on pork, shrimp and sausage dishes and perfect for pællas.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Free Of
GMOs, ETO, Irradiated
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (0.7 g)
Servings per Container: About 76
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Vitamin A | | 6% |
|
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Red Lentil Sweet & Smoky Stew
[vc_row][vc_column][vc_column_text]In less than an hour, you can indulge in a nourishing vegan lentil stew, expertly crafted for both flavor and well-being. The umami richness of smoked paprika, red pepper and tomato paste balance with the natural sweetness of sweet potatoes and the creaminess of coconut milk for a modern, health-conscious culinary experience. Not making much of a fuss, the red lentils seamlessly blend into the mix, offering a superb boost of protein and fiber.
Red Lentil Sweet & Smoky Stew
- 1 large yellow onion (finely chopped)
- 3 Tbsp. olive oil
- 4 garlic cloves (minced)
- 1/2 Tbsp. minced fresh ginger
- 2 Tbsp. smoked paprika
- 1/2 Tbsp. garam masala
- 1/2 tsp. red pepper flakes
- 1/4 cup tomato paste
- 4 cups low sodium vegetable stock
- 1 cup red lentils
- 2 medium sweet potatoes (cubed)
- 1 can (13.5 oz.) lite coconut milk
- Salt (to taste)
- Pepper (to taste)
- 4 cups fresh baby spinach (kale or collard greens)
- Cilantro (to garnish)
- In large pot over medium-high heat, heat olive oil. Add onions and cook 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes.
- Reduce heat to low and add spices and tomato paste. Stir continuously about 2 minutes. (Note: The tomato paste will darken from bright red to dark brick color.)
- Add vegetable stock and gently scrape bottom of pot to deglaze. Add lentils and sweet potatoes; bring to boil. Reduce to simmer, cover and cook until lentils and sweet potatoes are tender, about 20 minutes.
- Stir in coconut milk and salt and pepper to taste.
- Just prior to serving, stir in spinach or greens of choice and garnish with cilantro.
With the push of a button, gather the great ingredients you’ll need!
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