Curried Lentil Stew

Packed with protein from lentils and vitamins from fresh vegetables along with a rich blend of spices creates a delicious and aromatic dish. Simple steps and readily available ingredients make this stew a hassle-free meal. Make a big batch and enjoy leftovers throughout the week.

Ingredients

  • 1 tablespoon plus 2 teaspoons, plus 2 tablespoons coconut oil or extra virgin olive oil

  • 1 bunch rainbow chard

  • 1 medium chopped onion

  • 1.5 TBL curry powder (we use a combination powdered turmeric, cumin, paprika, coriander and fenugreek (optional))

  • 3 cloves garlic, minced

  • 1 cup lentils, rinsed and picked over

  • 4.5 cup water, or broth of your choice

  • 1 can diced tomatoes (or equivalent chopped fresh tomato)

  • 1/2 tsp salt (to taste)

  • 1/4 cup plain yogurt (optional)

    Instructions

    • Remove the chard stalks and cut into 1/4-inch pieces.

      Chop coarsely the leaves. 

    • Heat the first tablespoon of oil in a skillet over medium heat.

    • Add the onion and chard stalks and curry powder

    • Sauté about 7-10 minutes, until the onion starts to brown.

    • Add the garlic, lentils and water (or broth)

    • Bring to a boil, reduce heat to medium and cook until lentils are tender (about 40-45 minutes)

    • Stir in tomatoes with liquid and chard leaves, season with salt

    • Cook until the leaves are wilted and tender but still bright green 2-3 more minutes.

    • Ladle into bowls and top with yogurt (optional)

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Swiss Chard Frittata