Lentil Stew

Delicious, nutritious, and easy to make, this soup is so good people will sell you their birthright.

 

Ingredients:

4 Tbsp Olive Oil (Light or Extra Virgin)

About:

1 cup Carrots- cut in coarse wheels
1 medium Onion- diced
1 cup Celery- coarsely Chopped
1 cup Potatoes- diced

Precisely:

2 tsp Curry Powder ( I highly recommend Penzey’s Maharajah)
1 Lb Dry Lentils- sorted and rinsed
2 qts Water
1- 14.5 oz can Diced Tomatoes
1- 10 oz can Chicken- drained

Salt and Pepper to taste.

Directions:

Heat Oil in a 4+ qt stock pot over medium heat.
Saute Carrots, Onion, and Celery until onions turn golden.
Add Potatoes and Curry Powder and continue frying for 2-3 minutes, this will “bloom” the spices.
Add Water and Lentils, bring to a boil, reduce to a low boil and cook covered until lentils are tender- about 35-45 minutes. Stir occasionally
Add Tomatoes and Chicken and return to a boil to heat them through.
Add Salt and Pepper to taste.

Notes:

For the best results do not add the canned goods (which are salty) or salt until the lentils are cooked. Salt in the cooking process tends to make legumes tough.
This stew goes well with Naan.