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

Ingredients

  • 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!

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