Who doesn’t like a warm bowl of stew when it’s frigid outside? I can’t get enough of them. So while I made the Mr. a pot roast, I made myself a spicy lentil stew which I got from an Alive magazine. Red lentils are full of fiber, folate, magnesium, iron, and protein. Try to use red lentils, as apposed to green ones in this recipe, as red ones thicken the stew, and taste a bit sweeter and nuttier than the green ones. The stew goes great with a piece of bread, and if you want, a spoon of thick yogurt or sour cream on top. I leave it out though, being dairy-free.
1 Tbsp extra-virgin olive oil
2 cups onions, diced
3 large garlic cloves, minced
2 Tbsp fresh ginger, peeled and grated
1 Tbsp Thai red curry paste
4 cups vegetable stock
2 cups carrots, peeled and diced (I sometimes leave the skin on if they are the smaller and thinner variety, and the skin looks good. Washed of course!)
Pinch red pepper flakes
1 cup dried red split lentils
1 cup frozen shelled edamame beans, thawed
1/3 cup fresh cilantro, chopped
1/2 tsp salt
Freshly ground black pepper
Heat the oil in a large pot over medium-high heat. Add onion, garlic, and ginger; sauté for 5 minutes or until soft and translucent. Stir occasionally.
Stir in curry paste and 1 cup of the stock to blend. Add carrots and red pepper flakes. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes until lentils are tender. Stir in cilantro, salt, and pepper.
Serves 4 to 6.