Curried Vegetable Lentil Stew
Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.
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Curried Vegetable Lentil Stew
Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.
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| Servings |
| 68 oz. servings |
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Ingredients
- 1 1/2Tbsp olive or vegetable oil
- 1/3cup yellow oniontrimmed and diced
- 1clove garlicpeeled, minced
- 1 1/2tsp fresh ginger rootpeeled and minced
- 1 1/2tsp ground cumin
- 1 1/2tsp ground coriander
- 1/4tsp ground cayenne pepper or to taste
- 1/8tsp ground turmeric
- 1Tbsp canned tomato paste
- 3cups low sodium vegetable broth
- 8oz dried brown lentils (uncooked)rinsed and drained
- 1/2pound fresh cauliflowerwashed, trimmed, cut into 1″ florets
- 2/3cup fresh carrotpeeled and diced
- 2/3cup fresh kale greenswashed, stems removed, sliced thin
- 1 1/4tsp coarse kosher salt
Instructions
- In stockpot over medium-high heat, heat oil. Add onion. Saute until lightly caramelized, 6 to 8 minutes.
- Add ginger and garlic. Saute until aromatic, 30 seconds.
- Add cumin, coriander, cayenne, turmeric and tomato paste. Saute 5 minutes.
- Add broth and remaining ingredients. Bring to boil. Reduce heat. Simmer until lentils are tender, 20 to 25 minutes. Serve hot.