Monday, May 23, 2016

Meatless Monday: Lentil Potato Curry

So, lentil curry is a staple around this house. We're not vegetarians as we do occasionally eat shrimp or fish, but for the most part our meats are faux meats (we use morningstar, TVP, Not-Beef, etc). This recipe happens to be vegan, but it wasn't intentional or anything - it's just delicious on its own. It's a great stew for winter, but even in the summer the spice in it is great. I'm sure the base of the recipe comes from somewhere but at this point I've been making it so long that I don't remember where it came from or what the recipe originally looked like, but in this house, even the kids clear their bowls and ask for more.

Ingredients

1c dry lentils
1 medium onion
3-4 medium potatoes
3-4 big carrots
5oz spinach (I use frozen)
olive oil to sauté onion
2tbs curry
1/2 tsp cayenne pepper (or to taste)
1 veggie bouillon cube (or chicken/beef for those so inclined)

Lentils don't require soaking. Which makes them awesometastic.

Directions:

1. Dice onion and dump in pot with olive oil; chop potatoes and carrots and set aside.

2. Sauté onions until translucent, add curry and mix well.

3. Add lentils to sautéed onion-curry mix in pot, coat thoroughly.

4. Add bouillon of choice & cayenne pepper along with 4 1/2c water.

5. Add carrots potatoes and spinach, stir to mix ingredients together; heat to boiling.

 



6. Reduce heat to simmer and cover,

7. Cook for an additional 30-45 minutes or until potatoes and carrots are soft and water is reduced, stirring occasionally; stew should be thick and not runny. Cook longer if needed to reduce the liquid.

Such a pretty stew!


Prep time: About 15 minutes of chopping
Cook time: About 45 minutes
Serves: 6-8


Yum!

We serve with garlic bread or just french bread, although I usually pass on the bread personally. We usually end up with half of the batch leftover, and it's great cold - plus goes really well as sandwich filling the next day.


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