Let's talk about lentils – these little legumes are a game-changer in the kitchen. I've always been a fan of quick, nutritious meals, and lentils fit the bill perfectly. They're my secret weapon for whipping up something hearty and delicious without spending hours in the kitchen. Plus, they're incredibly versatile, whether you're going for a soup, salad, or, like in today's recipe, a comforting stew.
Lentils aren't just convenient; they're also super nutritious. Packed with plant-based protein, they're an excellent choice for anyone looking to cut down on meat. They're also loaded with fibre, which is great for digestion and keeping you full. And let's not forget the vitamins and minerals – iron, folate, magnesium, you name it, lentils have it.
Alright, let's get to the good part – the recipe. This Curry Lentil Stew with Sweet Potatoes is a personal favourite. It's warm, flavourful, and just what you need on a chilly day. Plus, it's easy to make, especially with canned lentils.
So, grab your apron and let's get cooking!
Curry Lentil Stew with Sweet Potatoes
(Serves 4 to 6)
Ingredients:
• 2 cans (each 19 oz) lentils, drained and rinsed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 can (19 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 bay leaf
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
Optional Add-ins:
• Spinach or kale for added greens (add in the last 5 minutes of cooking).
• A splash of coconut milk for creaminess.
• A squeeze of lime juice for a tangy flavour.
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent. Add the carrots, celery, and sweet potato, cooking for about 10 minutes until they start to soften.
2. Stir in the curry powder, cumin, and turmeric, cooking for another minute until the spices are fragrant.
3. Add the red bell pepper, zucchini, canned tomatoes (with their juice), and the drained and rinsed lentils to the pot. Pour in the vegetable broth and add the bay leaf—season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-30 minutes, or until the sweet potatoes are tender and the flavours have melded together.
5. Remove the bay leaf. Taste and adjust seasoning as needed. If the stew is too thick, add a bit more broth or water to reach your desired consistency.
6. Ladle the stew into bowls and garnish with fresh cilantro. Serve hot, with naan bread or rice if desired.
So there you have it – a simple yet delicious stew perfect for any day of the week. I'm curious to know how you like to use lentils in your cooking. Do you have any favourite recipes or tips? Drop them in the comments below. I love seeing how these recipes come to life in your kitchens and hearing about your own culinary journeys!
Personal Access to my Blog Posts!
Sign up and be the first in line to receive my latest posts.
We hate SPAM. We will never sell your information, for any reason.
