Name: Curried Red Lentil & Potato Stew
Ingredients: 1 cup red lentils, dried; 1 red onion, diced; 1 tbsp ginger, grated; 1 cup spinach or kale leaves; 3 garlic cloves, minced; 1 carrot, sliced; 1 small chili, de-seeded; 1 tbsp curry powder; 1/2 tsp turmeric powder; 1 tsp cumin powder; 2 cups vegetable stock broth; 3 potatoes, cubed; 300ml coconut milk; Salt, to taste; Pickled onions, garnish (optional)

A quick, satisfying meal for when you're craving something cozy and hearty to warm the belly. This stew is loaded with vegetables and spices, is super pantry-friendly and great to meal prep in advance.

Curried Red Lentil & Potato Stew

Brooklyn @theconsciouscook_

Rated 5.0 stars by 1 users

Ingredients

1 cup red lentils, dried
1 red onion, diced
1 tbsp ginger, grated
1 cup spinach or kale leaves
3 garlic cloves, minced
1 carrot, sliced
1 small chili, de-seeded
1 tbsp curry powder
1/2 tsp turmeric powder
1 tsp cumin powder
2 cups vegetable stock broth
3 potatoes, cubed
300ml coconut milk
Salt, to taste
Pickled onions, garnish (optional)

Directions

Brown off your onion, garlic and ginger until fragrant in you Classic Dutch Oven with some oil.
Next, add in dried lentils and cover in vegetable broth and extra water as the lentils will absorb a lot while cooking.
Chop up carrots and potato. Add in.
Measure out all spices and also add into the mix.
Once closer to being cooked through, add in coconut milk and adjust to taste by adding any extra salt here.
Garnish with fresh herbs, chili or pickled onions and serve either on its own, with a flat bread or rice.

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Curried Red Lentil & Potato Stew

Curried Red Lentil & Potato Stew

Ingredients

Directions

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