Curried Vegetable Lentil Stew
Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.
Servings 6 8 oz. servings
Calories 110kcal
Ingredients
- 1 1/2 Tbsp olive or vegetable oil
- 1/3 cup yellow onion trimmed and diced
- 1 clove garlic peeled, minced
- 1 1/2 tsp fresh ginger root peeled and minced
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp ground cayenne pepper or to taste
- 1/8 tsp ground turmeric
- 1 Tbsp canned tomato paste
- 3 cups low sodium vegetable broth
- 8 oz dried brown lentils (uncooked) rinsed and drained
- 1/2 pound fresh cauliflower washed, trimmed, cut into 1" florets
- 2/3 cup fresh carrot peeled and diced
- 2/3 cup fresh kale greens washed, stems removed, sliced thin
- 1 1/4 tsp 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.
Nutrition
Calories: 110kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4.5g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 320mg | Fiber: 5g | Sugar: 3g