Curried Lentil Stew with Potatoes and Carrots
Serves 4-6
I make this stew about once a year. The original recipe from the Ultimate Student Cookbook called for curry paste and almond flour. Instead, I usually end up adding whatever nut butter and indian-ish spice blend I have in the pantry. Even with Jif and Jewel-brand curry powder, it always turns out satisfying! Spicy, warm and surprisingly rich thanks to the nut butter. So if you decide to give this a shot, feel free to improv.
Ingredients
- 1/4 cup vegetable oil
- 2 garlic cloves
- 1 large onion
- 4 thin-skinned potatoes like Yukon Gold or Red, or 2 larger peeled potatoes like Russet, cut into 1/4 inch dice
- 4 large carrots, peeled and cut into 1/4 inch dice
- 2 tablespoons curry paste or powder
- 1/2 cup red lentils (you can use other types of lentils, but be aware that they might take longer to cook)
- 4 cups vegetable stock
- 1/2 cup almond or peanut butter
- Lemon juice to taste (About one lemon’s worth)
- Salt and pepper to taste
Instructions
- Heat the oil over medium heat in a large saucepan or dutch oven. add the garlic, onion, potato and carrot. Season with salt and pepper and cook until beginning to turn golden brown – about 5 minutes
- Stir in the curry paste or powder and cook until fragrant – about 30 seconds. Add the lentils and vegetable stock. Bring to a boil, then reduce heat and cover. Simmer until vegetables are soft and the lentils are tender, about 20-25 minutes.
- Add the peanut butter and lemon juice and stir until fully incorporated into the soup. If it looks too thick or dry, add a little more broth or water. Season with salt, pepper and more lemon juice to taste.
- Serve with naan, crusty bread, or your first misshapen attempt at self-isolation sourdough.
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Sprinkle Fix 
Are you really making cheese?!?! I’ve wanted to try it for forever, but find it incredibly intimidating!
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I will happily taste test any homemade cheese attempts mailed to my home.
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Not yet! I have made ricotta and cream cheese in past, non-pandemic times and that was a little time consuming but very delicious. I think my next step is making paneer – I’m not quite ready to make the leap into Mozzarella. That seems like more of a “week 6 of self isolation” kind of a project.
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I accept your improv challenge and try the lentil stew. I think I can pull it off without risking my life by going to the store.
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Teenage Christa shared your fear of ouiji boards and truth or dare! I didn’t have a sparkly spoon though, that was genius.
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MUFFIN FACE I FEEL SO APPRECIATED!!! But I fear I must correct you — that chicken piccata was a Paula Deen recipe. Remember that horrible feeling every time we realized the recipe called for ANOTHER stick of butter to be stirred into the sauce? “It’s going to break,” we said, with wide, horrified eyes, “It can’t take anymore butter, it can’t!!!” But it did. And no one but the football players could stomach it, as I recall. #GoodTimes #ActuallyBestTimes
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😍👍
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