This healthy vegetarian recipe is inspired by our 4-step guide to making winter stews. For more inspiration, check out Simmer Down: Stew Making 101.
Curry & Spice Lentil Stew
2 tbsp extra virgin olive oil
1 large onion, diced
2 garlic cloves, minced
1 tbsp minced ginger
1 1/2 tsp curry powder
1/2 tsp cumin
3 medium carrots, sliced thinly into coins
1 stalk of celery, sliced thinly on the horizontal
1 cup Du Puy lentils, rinsed and picked over (check for tiny stones)
5 cups water
salt and pepper to taste
plain yogurt for serving (optional)
fresh cilantro for garnish (optional)
Heat oil in a large soup pot over medium heat. Add onion and cook, stirring occasionally, until soft and golden. Add garlic, ginger, curry powder and cumin and cook, stirring constantly, for 1 minute (ingredients should all be fragrant). Add carrots, celery, lentils and water. Cover pot and cook for 30 minutes or until carrots are soft and lentils are mushy.
Season with salt and pepper to taste and serve with yogurt and cilantro if using.