This quick and easy stew is a family favorite. I love this dish in the winter because the curry is a very warming spice, and it is sweet and savory. You can make this with any ground meat or chopped sausage, or omit all together if you prefer a vegetarian dish. Serving with a buttered slice of crispy baguette will increase the deliciousness two fold.
Enjoy!
Curried Lentil Stew
By Teal Bassett, adapted from Ina Garten’s Stewed Lentils and Tomatoes recipe.
2 Tbsp good olive oil
1 pound ground pork sausage (optional)
4 large diced carrots (about 2 cups)
4 stalks large diced celery (about 2 cups)
1 medium onion, small diced chopped
1 cup green or french lentils, rinsed
1-2 cloves diced garlic
1 tsp dried thyme
1 Tbsp curry powder, or to taste (this can be a bit spicy)
Salt and pepper to taste
4 cups chicken or vegetable broth
1 – 28oz can of crushed tomatoes
2 Tbsp red wine vinegar
Shredded parmesan and baguette for serving
Heat olive oil in a large stock pot medium to high heat and saute pork sausage (if using) until cooked through, about 5 minutes. Add carrots, celery, and onion; saute until they begin to soften, about 8 minutes. Add lentils, garlic, thyme, curry powder, salt and pepper, broth, and tomatoes. Stir well and bring to a boil. Turn down heat to low simmer and simmer for 30-40 minutes, or until vegetables and lentils are cooked through. Just before serving stir in the red wine vinegar.
Serve with parmesan cheese and a crispy baguette
