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)