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)