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Curried Lentil Stew

PREP TIME: 10 minutes  COOK TIME: 10 minutes  SERVES: 11 (1-cup) servings 

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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.
Like peanut butter and chocolate, lentils and curry are a beautiful marriage. Enjoy this stew as a hearty appetizer, side dish, or main course with crusty bread. If you’re feeling extra daring, put in the full bag of Southern Greens Blend—a healthy recommendation by my father-in-law and greens enthusiast Michael Reilly.

Gluten Free  Vegan 

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Ingredients

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced, or 2 cubes frozen Crushed Garlic
• 2 Tbsp curry powder
• 3 cups filtered water
• 2 tomatoes, chopped
• 3 carrots, diced
• 3 celery stalks, sliced (preferably organic)
• ½ (16-oz) bag Southern Greens Blend, or 1 bunch kale, collards, or other dark leafy green, ripped into pieces
• 2 (17.6-oz) pkgs refrigerated Steamed Lentils
• 1 tsp salt

Instructions

• 1 In a large soup pot over medium-high heat, sauté onion, garlic, and curry powder in olive oil until onion is translucent, about 4 minutes.
• 2 Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook, covered, 10 minutes. Serve piping hot.
• 3 Store leftovers in the fridge for up to 5 days or in the freezer for up to 2 months.

Additional Notes

NUTRITION SNAPSHOT Per cup: 145 calories, 1.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 459 mg sodium, 23.5 g carbohydrates, 9 g fiber, 2.5 g sugar, 9.5 g protein, 54.5% vitamin A, 17% vitamin C, 6.5% calcium, 23% iron

Source

Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.