Curried Lentil Stew

Curried Lentil Stew

Serves 4 to 6

- 1 tablespoon (15 mL) olive oil

- 1 large onion, chopped

- 2 cloves garlic, minced

- 1 cup (250 mL) dry French lentils, soaked 2 hours or overnight, then drained

- One 28-ounce (796-mL) can diced tomatoes, with liquid

- One 14-ounce (398-mL) can coconut milk

- 1 cup (250 mL) low-sodium chicken broth, or water

- 2 large carrots, diced

- 1 large sweet potato, peeled and cut into bite-size pieces

- 1/2 cup (125 mL) raisins

- 11/2 teaspoons (7 mL) curry powder

- 1/2 teaspoon (2 mL) ground cumin

- 1 teaspoon (5 mL) ground ginger (or 1 teaspoon/5 mL) grated fresh gingerroot, peeled)

- 1/4 teaspoon (1 mL) turmeric

- 11/2 teaspoons (7 mL) salt, or less to taste

- 2 cups (500 mL) fresh spinach leaves, chopped

To garnish (any or all):

- Chopped fresh basil leaves, cilantro or parsley

- Plain yogurt

- Diced avocado

- Green onion, chopped

- Goat cheese, crumbled

1. In a frypan, heat olive oil and sauté onion and garlic. Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on Low setting 7 to 8 hours, or until lentils and sweet potatoes are tender.

2. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g79l3Ou