The crazy winds from yesterday finally took a hike and I was able to pry Leela from her favorite new bed for some outdoor time.
But she hurried back inside to prevent this one from taking her bed.
I got in some quality kitchen time between loads of laundry and a trip to Trader Joe’s. Even though the temp was near 100 today, I’ve been eye-balling a stash of mini potatoes from our last farm box waiting for an opportunity to use them in a lentil stew. I came up with a curried recipe that’s a hearty, one-pot winner hefty enough for quite a few leftover lunches this week which is perfect.
Lentil Curry Stew
Broth
- 4 cups veggie broth
- 1/2 tsp. salt
- 1 tbsp. curry powder
- 2 cloves of garlic
- 2 medium tomatoes, chopped
- 1/4 tsp. cumin powder
- 1″ thick chunk of fresh ginger
Place all ingredients into a high speed blender and blend to a smooth liquid
Stew
- 1/2 medium onion, chopped
- 2 tbsp. coconut oil
- 1 cup dried lentils
- 2 zucchinis, chopped
- 2 cups of chopped potatoes.
In a large soup pot, saute onions in coconut oil until translucent. Pour in broth and add lentils, then bring mixture to a boil. Add potatoes and zucchini, cover and simmer over low heat for about 35 minutes. Serve and enjoy, makes 4 large servings or 6 side servings.
The ingredients for this stew recipe are very flexible making for a great soup base to simmer an odd assortment of fresh, frozen, and even canned veggies and beans in. A can of chickpeas, frozen corn, pineapple chunks, peas, carrots, and just about any veggie that needs to be used up could work in this stew, have fun!
I really like the hearty texture of the potatoes in the stew, they absorbed the curry flavors nicely while making the stew very filling.
The curry flavor is present, rich, and savory, but not too strong or spicy. Sprinkling in a dash of cayenne would add a nice kick to the stew if desired.
We’ve had surprisingly cool weather here lately (70’s and rainy), so this would be a perfect meal to make!
Wow, that’s really cool for this time of year, nice!