Curry Lentil Stew
SERVES: 6PREP TIME: 10 MINUTESCOOK TIME: 30 MINUTES
Ingredients
- 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.
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