Wednesday, January 20, 2010

Curried Lentil Stew

Curried Lentil Stew

This hearty stew has stick-to-your-ribs goodness in every bite. Though this version is vegetarian, chunks of cooked, spicy Italian sausage would make a very nice addition if you are so inclined.

Prep time: 15 minutes
Total time: 1 hour
Yield: serves 6


2 tablespoons of olive oil
1 medium onion, diced
3 stalks of celery, sliced
4 medium carrots, halved length-wise and sliced
1 cup of cubed baby potatoes (fingerling or new potatoes)
2 tablespoons of good-quality curry powder
1 28 ounce can of diced tomatoes
1 quart of vegetable stock
2 cups of dried green lentils
salt and pepper to taste


1. Heat olive oil in a large stockpot over medium heat. Add onion, celery, carrots and potatoes and cook until the vegetables begin to get tender.

2. Add curry powder and cook for two minutes more, or until fragrant. Stir in tomatoes, and stock and bring to a boil.

3. Add lentils, reduce heat, cover and simmer for 45 minutes or until lentils are tender. Check in periodically and add more stock if necessary.

4. Taste for seasoning, and ladle into a bowl. Top with crumbled goat cheese if desired. It is also great over brown rice or quinoa or you could serve it with a rustic loaf of bread to sop up all the delicious broth.