This winter I’ve been experimenting with using more lentils in my cooking. Lentils are protein & fiber rich , store easily, are very reasonable in cost , and give a terrific boost to our immune system. The garlic and onion in this delicious Curried Lentil Stew are also a boost to our immune system (which we all need at this time of the year).
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
- 1 chopped pepper, choose yellow, red or orange
- 2 cups yellow lentils, washed& soaked overnight
- 8 cups vegetable or chicken broth
- 2 teaspoons cumin
- 2 teaspoons curry powder
- 4 garlic cloves, minced
- 1 bunch fresh spinach, chopped (optional but delicious)
- Lime slices for garnish
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, pepper 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 (if using).
Serve this Lentil Stew immediately in warmed bowls with slices of lime.
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