spicy red lentil stew
Ingredients
4 large potatoes (peeled and chopped into bite size pieces)
1 red onion (diced)
1 1/2 C dried red lentils
2 C tomato sauce of your choice
2 tsp red curry paste
1 tsp turmeric
1 19oz can of chickpeas (rinsed and drained)
1 tbsp olive oil
1 tsp minced garlic
1 tsp chilli flakes
1 C chopped kale
6 C water
***makes 6 generous servings
If you live in Canada then you know winter has finally arrived (Brr). I developed this stew the other day when I was craving something warm and hearty yet super flavourful and healthy. All ingredients were staples I already had so it was super easy to throw together and let simmer while I went about my chilly day. Potatoes, chickpeas and lentils simmered in a spicy red curry sauce served on quinoa with fresh cilantro is my kinda meal. I skipped the coconut milk this time so if you’re looking for a relatively low fat option this recipe is for you. And remember, healthy cooking during the winter and a Global pandemic is all about being versatile with what you have - so feel free to replace or add extra of any vegetable you love!
Instructions:
Add diced red onion, garlic, turmeric, chill flakes and olive oil to a large pot and sauté on medium heat for 5 minutes until onions are translucent. Store often to avoid any spices or garlic burning. Add the red curry paste, stir and cook for another 1-2 minutes.
At this point you can add the water, lentils, potatoes, chickpeas and tomato sauce. Give everything a good stir and turn up the heat until you reach a boil. Turn the heat down to a simmer, cover and cook on low for about 30 minutes stirring often.
Once everything has had a chance to cook down and come together have a taste and if you need any additional seasonings feel free to add salt and pepper to your liking but mine was perfect without. Finally add the kale and remove from heat.
I served mine over some rainbow quinoa with fresh cilantro but you can serve over rice, noodles, greens or even with some garlic naan to keep it simple!
Recipe notes:
Can be kept in the fridge for up to 5 days.
I used Thai Kitchen red curry paste to keep it simple but any kind will do!
If you want an extra creamy stew sub 2 cups of the water for a can of coconut milk.
Add extra water if you prefer a more soup like consistency.