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
The Culinary Chase’s Note: Make sure vegetables are cut in similar size to ensure even cooking. Enjoy!
- 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
- 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.
- 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 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.
- Stir in most of the coriander, season and heat for a minute or so. Top with yogurt and coriander.
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