Curry Lentil Veggie Stew

Here’s how I know a dish is a winner in my house-

1. Ali will eat it.

2. Matt will eat leftovers

If anything lingers in my house for longer than a couple days, I will probably never make it again.  This is why I make a lot of pizza.

This is a dish that is relatively easy to prepare, has many cooking options (stove or slow-cooker/add whatever veggies you have on hand), and has to be healthy for you.

Curry Lentil Veggie Stew Recipe


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups carrots, chopped
  • 8 cups chicken stock
  • 2 cans chopped tomatoes
  • 2 cups dried lentils
  • 2 cups kale or chard, chopped
  • 2 tsp sea salt
  • 1 tsp tumeric
  • 1/2 tsp curry
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • Add-ons- top with plain yogurt, parmesan, feta, or other cheese as desired!

Directions for Stove Cooking

  1. In a large stock pot, heat oil over medium heat, and saute onions for 4 minutes
  2. add garlic, cook for 1 min.
  3. add carrots and cook for another couple minutes (you can also add chopped leeks, celery…)
  4. Add remaining ingredients and cook over low to medium heat for 90 minutes, or until lentils are tender.
  5. top with desired add-ons!

Time Saver/Do Ahead tips- chop onion and carrots (keep separate) in vitamix on medium speed, or in food processor.  Do this at nap time if convenient. Also, prepare all your spices in a small bowl at this time.

Directions for Slow-Cooker

  1. Follow directions above, but using a saute pan, then add all the ingredients together in a slow cooker
  2. Cook on low for 8 hours or high for 4.

Sorry no pictures- it’s lentil stew!  not the most photogenic of meals!

Roasted Tomato Soup

There is nothing that brings out the deliciousness of vegetables quite like roasting them.  I’ve yet to find a roasted vegetable that I didn’t like.  When I start roasting vegetables, I just open up my fridge and pantry to look for things to roast, just so I can get everything done for the week in one shot (although it usually lasts more like 2 days).  Matt has been under the weather this week, so when he asked for tomato soup, I thought, well, I can make that!

I had some cherry tomatoes, an onion, baby carrots and the sweet mini peppers (all from Costco, these vegetables seem to last, unlike others that I have bought in bulk from there…).  I drizzled some olive oil on them, and roasted them until they were a little charred and the tomatoes burst.  Place them in the Vitamix (blender, or use immersion blender) with a couple cups of  chicken stock, add seasonings and yogurt, cream, or parmesan cheese if you like!

Roasted Tomato Soup Recipe

(adapted from Steamy Kitchen


1 lb cherry tomatoes
1 onion, cut into 1/2″ slices
4 sweet mini bell peppers, seeded, cut in half
1 cup baby carrots
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups chicken broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)


1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes. (mine always takes way longer- just keep checking every five minutes or so, till the tomatoes burst and the veggies are a little charred. If you are impatient like me, and can check them frequently, turn the heat up towards the end and put oven on broil)

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For  Blendtec:
Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.

For vitamix or standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread, or rosemary focaccia.

Roasted Tomato Soup with Roasted Rosemary Potatoes and Rosemary Focaccia