Curry Lentil Stew

SERVES: 6

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

Ingredients:

2 TBS olive oil

1 large onion, diced small

5 teaspoon curry powder

⅛ teaspoon cayenne pepper

1 pinch sea salt (or more, to taste)

48 ounces bone broth

2 large bunches chopped Swiss chard (dice stems to cook with onion and carrot)

1 lb red, green or black lentils (about 2 ¼ cups)

1 15-oz can garbanzo beans, drained

1 small zucchini diced

2 carrots diced

1-2 cups extra water

Optional: serve with a dollop of coconut or goat milk yogurt

Instructions:

Heat oil in a large, heavy saucepan over medium-high heat. Add onion, carrot, zucchini and chard stems and sauté until golden. Mix in curry, cayenne, and salt, and stir until well combined.

Add broth and lentils, increase heat and bring to a boil.

Cover saucepan and simmer until lentils are tender.

Stir in chard and garbanzos and simmer until greens are tender. Divide stew into bowls, and serve with yogurt.

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A bowl of curry lentil stew

Curry Lentil Stew


  • Author: Beth Bollinger

Description

SERVES: 6

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES


Ingredients

Scale

2 TBS olive oil

1 large onion, diced small

5 tsp curry powder

⅛ tsp cayenne pepper

1 pinch sea salt (or more, to taste)

48 ounces bone broth

2 large bunches chopped Swiss chard (dice stems to cook with onion and carrot)

1 lb red, green or black lentils (about 2 ¼ cups)

1 15-oz can garbanzo beans, drained

1 small zucchini diced

2 carrots diced

1-2 cups extra water

Optional: Serve with a dollop of coconut or goat milk yogurt 


Instructions

Heat oil in a large, heavy saucepan over medium-high heat. Add onion, carrot, zucchini and chard stems and sauté until golden. Mix in curry, cayenne, and salt, and stir until well combined. Add broth and lentils, increase heat  and bring to a boil. Cover saucepan and simmer until lentils are tender. Stir in chard and garbanzos and simmer until greens are tender.  Divide stew into bowls, and serve with yogurt.

Keywords: PALEO, DF, GF, KETO