Sometimes it’s nice to have a home-cooked meal that can be whipped up with hardly any effort.
If you’re too busy studying to spend time in the kitchen, this recipe is easy to throw together and leave to stew. Curried tomato lentils are a fragrant and savory dish that require little supervision.
Sometimes it’s nice to have a home-cooked meal that can be whipped up with hardly any effort.
If you’re too busy studying to spend time in the kitchen, this recipe is easy to throw together and leave to stew. Curried tomato lentils are a fragrant and savory dish that require little supervision.
This stew is a great meal for two, and it’s cheap enough to make a whole potful for friends. Lentils are delicious legumes that offer loads of protein and fiber with practically no fat. They’ll fill you up without weighing you down.
If you’re throwing a get-together, drop your finished stew into a blender and mix for 20 seconds. Serve your freshly made lentil dip with baby carrots, celery stalks or pita triangles.
Ingredients
1 cup dried lentils
2 cups vegetable stock
1 8-oz. can stewed tomatoes
1/2 yellow onion, chopped
3 stalks celery, sliced
5 cloves garlic, minced
1 tsp. curry powder
1 pinch cayenne pepper
Salt and pepper to taste
Chop onion, finely slice celery, mince garlic and set aside.
Bring vegetable stock and lentils to a boil. Reduce heat to a simmer and add in tomatoes, onions, celery and garlic. Cook covered for 45 minutes. Check pot every 15 minutes or so to stir, adding a little water when necessary. Stir in curry powder, cayenne pepper and salt and pepper during the last 15 minutes.
Add more spices to desired taste and serve with warm bread.
