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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
10 mins

Cook time
25 mins

Total time
35 mins

 

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: The Culinary Chase
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!

 

The post Lentil and Vegetable Stew appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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