So, I haven’t blogged in over a month. I’m not sure if I could even begin to describe the calm yet time-consuming chaos my life has been over the last few weeks. Dealing with a major renovation of our church, my mom’s operation and new job, and all the work that goes into prepping for a whole new school year with my two homeschooling little nenas has consumed almost every single minute of my awake existence every day for the past month. Whew. I’m exhausted just writing about it. The good news is, everything seems to be (almost) back to normal, so I can go back to cooking/eating/recipe testing/blogging for you!
The issue with home-cooked meals is that when you’re busy, diving into a complicated, multi-step, gotta go out to the store to get this one ingredient I need type recipe just doesn’t work. Here at home, being a full-time teacher and mom, plus my work at church, and my joke of a social life stuck in there somewhere, I just don’t have a few hours to work on supper. I have three meals and two snacks to make every day, and I just don’t have that kinda time, you know what I’m saying? Here’s the thing: I need meals that aren’t just quick and easy to make, but ultra healthy, too! Because I don’t care how easy it is to make, if the food I’m serving my kids isn’t good for them, it’s just not worth it.
Now, let’s talk about this stew. It’s chock-full of healthy lentils and root vegetables like carrots and sweet potatoes to give you a hit of protein and fiber in every spoonful. Plus, it’s just plain good. Seasoned with Indian spices, the aroma from cooking the stew alone will likely get your family to the kitchen table. Serve it with some warm buttered naan, and you’ve got yourself a meal.
On a cool fall day, there’s nothing like pulling up a chair to a bowlful of stew…
Curried Lentil & Sweet Potato Stew
Serves 6-8 as main course
Vegan, Gluten/Grain free
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 pound green lentils, rinsed
- 4 large tomatoes, cubed
- 4 large carrots, thinly sliced
- 4 large sweet potatoes, cubed
- 1 tablespoon curry powder
- 1 tablespoon dried parsley
- 2 teaspoons salt (or to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 8 cups vegetable broth (or water)
- 1 lemon, juiced
- Greek yogurt, for garnish (optional)
- 1/4 cup chopped fresh parsley, for garnish (optional)
In a large pot over medium-high heat, cook the olive oil and minced garlic until the garlic turns lightly golden in color. Add the lentils, vegetables and seasonings. Cook, stirring occasionally, for 6-8 minutes.
Pour in the vegetable broth, and stir. Bring to a boil.
Once the stew has reached a boil, cover the pot, and lower the heat to medium. Cook the stew, stirring occasionally, until the lentils and vegetables are tender, about 45-50 minutes. Once the stew is done, taste for seasoning, and remove from the heat.
Stir in the lemon juice. Serve garnished with a dollop of greek yogurt and chopped parsley, if desired, and enjoy!