Curried Lentil Stew

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Tonight’s dinner was one of those where I scoured the cabinets and the fridge, pulled out what was still good, and threw it in a pot… And this delicious, hardy, warm meal came out of it! Surprisingly, this is exactly what I needed – the weather has turned nasty and the mornings and nights are getting colder, which calls for a comforting food like lentils!

Quick. Easy. One pot. Makes a TON so you will certainly have leftovers (unless you’re feeding an army), but this is great for lunches at work and such so I always welcome the leftovers! What this meal does require is time to cook (I use dried lentils which you’ll have to wait to rehydrate), but put on your favorite show and relax with a glass of wine while they cook. It’s not so bad ; )


1 bag dried lentils

14 (roughly) small red potatoes

2 green bell peppers

1 large white onion

Curry Powder



Garlic Powder

Smoked Paprika


Green onion

2 Tomatoes

Siracha (hot sauce – optional)


In a large pot, empty the bag of dried lentils and sift through to make sure that there are no rocks or roughage remaining. Then cover the lentils with water – a good measurement is to make sure the water reaches at least your lowest knuckle on your index finger when the tip of your finger is touching the lentils. Put on high heat and bring to a boil.


Stir the lentils periodically while they boil – make sure they are always covered with water.

While they cook, prep your potatoes, peppers and onion. Chop all of them (I like the potatoes a bit larger in size than the rest) and once done, throw the potatoes into the pot with the lentils to boil. This saves you time in the long run!


When the lentils are fully cooked and potatoes softened, add your onion and peppers. Begin seasoning with curry powder, salt, pepper, smoked paprika (light on this),and garlic powder. Season to taste (be aware that it is a LOT of lentils, so you will need to go heavy on the spices. But always add a bit, taste, and then add more. You can always add more, you can’t take it away though!)

Let the onions and peppers cook, then remove the pot from the heat. Serve topped with fresh tomato, cilantro, green onion, and (for spice lovers) Siracha hot sauce!



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