Due to this Covid-19 Virus outbreak most of us are hunkering down and self isolating right now, rarely shopping for groceries. One of the things we can do is stock up on protein rich items that store easily, like dried lentils and beans,, while we focus on boosting our immune system. The garlic and onion in this delicious Curried Lentil Stew are a boost to your immune system (which we all need right now).
If you want to make this Curried Lentil Stew a little less spicy you can decrease the garlic, curry and cumin but I think you will enjoy this curried lentil stew the way it is.
Makes 6 servings
Curried Lentil Stew
- 1 tablespoon extra virgin olive or coconut oil
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 2 celery ribs, chopped
- 2 cups yellow lentils, washed& soaked overnight
- 8 cups vegetable or chicken broth
- 2 teaspoons cumin
- 2 teaspoons curry powder
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 bunch fresh spinach, chopped
Before putting this Lentil Stew recipe together, make sure you wash and soak your lentils overnight.
Place a large soup pot over medium heat or use your crock pot. Add oil, onion, carrot, and celery. Sauté the vegetables for about 3 minutes.
Next add 2 cups lentils, vegetable broth or water, cumin, curry powder, and garlic cloves. Mix well and simmer for 30 to 45 minutes until the lentils are tender.
About 10 minutes before the lentils are done, add the chopped fresh spinach.
Serve this Lentil Stew immediately in warmed bowls.