With Thanksgiving preparations upon us, I’m sure we’ll all get our fill of sage, rosemary and thyme.
Some of us may look to shorten our weeknight dinner cook time in the week to follow the day of over indulgence.
Here is a recipe for a hearty, yet healthy stew that is flavorful and quick to put together.
Yes, you can even add leftover turkey, if your heart desires.
Coconut Curry Lentil Stew
You will need the following ingredients:
- 1 lb. lentils
- 6-8 C. chicken or vegetable stock
- 1/4 C. good quality olive oil
- 2 large carrots, peeled and cut medium dice
- 2 stalks celery, cut medium dice
- 1 small onion, cut medium dice
- 2 large red potatoes, cut medium dice
- 2 cloves garlic, minced
- 2 Tbs. curry powder
- 1 Tbs. cumin
- 1 (14 oz.) can coconut milk
- Salt and pepper to taste
Plain yogurt, chopped cilantro and lime wedges for garnish
In a large pot cook lentils in five cups of stock for approximately 30 minutes, until soft.
In a separate pot over medium high heat add olive oil and sauté carrot, celery, onion and garlic until soft and fragrant, approximately three to four minutes.
Add potatoes, curry powder, and cumin and sauté for another three to four minutes.
Add two cups of stock and coconut milk. Simmer for 10 minutes or until potatoes become tender.
Add lentils and any additional stock if necessary and simmer for 15 to 20 minutes.
Add salt and pepper to taste. Add leftover turkey if desired.
Garnish with a spoonful of plain yogurt, chopped cilantro and a squeeze of lime. Serves 4-6.
Enjoy and have a Happy Thanksgiving!