Thursday, January 15, 2015

Lentil Curry Stew

Lentil Curry Stew


1 cups lentils, rinsed (I use a mix of different lentils)
1/2 onion, diced
1 green pepper, chopped
1 - 2 roma tomatoes, diced
1 tbsp olive or coconut oil
2 tbsp curry powder
1 ½ tsp coriander
1 ½ tsp ground cumin
1 tsp chili powder
1 tsp sea salt
1 tsp white sugar (can sub stevia)
1 tsp garlic powder or ½ clove minced
1 tsp ginger powder
14 oz or 16 oz can tomato puree
Directions: Place lentils in a sauce pot with enough water to cover them, bring water to a boil.  Reduce heat to Medium-low and cook lentils about 20 mins. adding water as needed to keep lentils covered.  Heat oil in large saute pan, added onion & pepper and cook until onions are caramelized and peppers are soft, about 15 mins.  Mix curry powder, coriander, cumin, chili powder, sea salt, sugar and garlic powder together in a small bowl.  Once the onion and pepper is finished cooking add the seasoning mixture to them and blend until it covers all the peppers and onions.  Add in the tomatoes and the tomato sauce, cook about 1-3 mins to warm and blend the seasonings together.  Once the lentils are finished cooking, drain and add to the pepper, onion and tomato mixture and stir together.  Remove from heat and serve warm, store extras in the frig.  Makes 4 servings.
I like to serve my with brown or wild rice and a small side salad of arugula dressed with olive oil, black pepper and a squeeze of ½ a lemon or a few drizzles of balsamic vinegar.
*Nutrition facts: Cals. 172   Fat 2.5g   Carbs. 20g   Protein 12g   Fiber 11g

*Nutrition facts do not include rice or arugula.

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