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Lentil and Vegetable Stew

Lentil & Vegetable StewStews can take a while to cook but this lentil and vegetable stew can be ready in 35 minutes.  It’s loaded to the brim with vitamin and mineral goodness and will fill you up and keep you satiated for hours.  Lentils are slow-burning, high-fiber, and lean protein food.  Lentils have an earthy, nutty flavor and are a staple in my pantry.  Make this tonight, you’ll be glad you did!

Serves 4
olive oil
1 onion, chopped
2 cloves of garlic, chopped
4 cups hot vegetable stock
3/4 lb potatoes, peeled and diced
4 carrots, sliced
2 to 3 parsnips, sliced
2 tablespoons curry paste
1 cup red lentils, rinsed
small handful fresh coriander, roughly chopped
plain yogurt, for topping

red lentilsHeat 2 tablespoons of olive oil in a large pan and cook onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Add potatoes, carrots and parsnips.  Turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden. Stir in the curry paste, pour in vegetable stock and bring to a boil. Reduce heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened. Stir in most of the coriander, season and heat for a minute or so. Top with yogurt and coriander.

The Culinary Chase’s Note: Make sure vegetables are cut in similar size to ensure even cooking.  Enjoy!

Lentil and Vegetable Stew
 
Prep time
Cook time
Total time
 
Stews can take a while to cook but this lentil and vegetable stew can be ready in 35 minutes. It’s loaded to the brim with vitamin and mineral goodness and will fill you up and keep you satiated for hours.
Author:
Recipe type: stew
Serves: 4
Ingredients
  • olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 4 cups vegetable stock
  • ¾ lb potatoes, peeled and diced
  • 4 carrots, sliced
  • 2 to 3 parsnips, sliced
  • 2 tablespoons curry paste
  • 1 cup red lentils, rinsed
  • small handful fresh coriander, roughly chopped
Instructions
  1. Heat 2 tablespoons of olive oil in a large pan and cook onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.
  2. Add potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
  3. Stir in the curry paste, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  4. Stir in most of the coriander, season and heat for a minute or so. Top with yogurt and coriander.
Notes
Make sure vegetables are cut in similar size to ensure even cooking. Enjoy!

 

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