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Curried Lentil and Carrot Stew

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Curried Green Lentil and Carrot Stew

This is a delicious easy to make stew that will add dietary fiber and nutrients to your diet and your life.  Low in fat, hi in fiber and flavor it’s a definate must try.

http://youtu.be/a5iPledb5cs

Ingredients

 2 teaspoons extra virgin olive oil

2 cups large diced yellow onions (2 onions)

2 cups large diced carrots (3-4 carrots)

3 garlic cloves, minced (about 1 tbls.)

1 (28 ounce) can plum tomatoes

1 cup green lentil (7 ounces)

2 cups vegetable stock   (or chicken stock)

2 teaspoons mild curry powder

2 teaspoons fresh thyme leaves, chopped

2 teaspoons kosher salt

1/4 teaspoon fresh ground black pepper

1 tablespoon good quality red wine vinegar

 

Directions:

1. Measure 1 cup green lentils into a heat proof bowl. Cover lentils with boiling water. Let sit for 10 minutes and drain.

2. Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic sauté 1 minute.

3.  Chop the canned tomatoes in the can using a large knife.

4.  Add the tomatoes, lentils, chicken stock, a dash of red wine vinegar, salt, and pepper.  Raise the heat to bring to a boil, then lower heat and simmer covered for about 20-30 minutes, until the lentils are tender and carrots are to desires tenderness.

5. Season to taste and serve hot. Enjoy!

I hope you enjoy this nutritious and delicious stew.  I’d love to hear your comments on this, please leave a comment below.

 

This recipe is from Ina’s Barefoot Contessa

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