Recipe No 757 stew Adapted 2020

Curried French lentils

Adapted from Straight Up Food

Time

Prep:

Total:

Difficulty
very easy
Yield
4–8 serves • 3000 g
Metric Imperial

Processes

  • Onions, chopped (2 cups)
    320 g
  • Celery, sliced (½ cup + 2 tbsp + 2 tsp)
    70 g
  • Mushrooms, fresh, coarsley chopped (½ cup)
    60 g
  1. 01
    Combine in a large stock pot or sauce pan over medium heat.
  2. 02
    Sauté until slightly softened, about .

  • French green lentils (1¼ cup)
    250 g
  • Vegetable stock or water (6 cups)
    1500 g
  1. 03
    Add to pot, cover and bring to boil.
  2. 04
    Uncover and simmer, stirring occasionally, for . Skim as necessary.

  • Tomatoes; diced (canned, with liquids) (1½ cup)
    400 g
  • Yam or sweet potato, diced 10 mm / ⅜" (¾ cup)
    100 g
  • Potato, diced 10 mm / ⅜" (¾ cup)
    100 g
  • Cauliflower florets (1 cup)
    100 g
  • Broccoli florets (1 cup)
    100 g
  • Yellow curry powder (such as Curry powder or Modernist Curry Powder) (1 tbsp)
    6 g
  • Herbs de provence or Autumn spice mix (2 tsp)
    2 g
  • Garlic powder (1 tsp)
    3.1 g
  • Salt (optional) (2½ tsp)
    7 g
  1. 05
    Add to pot and stir to combine.
  2. 06
    Cover and simmer .

  • Swiss chard (or other greens), coarsley chopped (3 cups)
    100 g
  1. 07
    Add to pot and stir to combine.
  2. 08
    Simmer until lentils and vegetables are fully tender, about .

Notes

The mushrooms in step 02 make it possible to saute the vegetables without oil. They release a lot of water. When they stop releasing water and the liquid dries up, it is a good time to move on the next step.

Fresh tomatoes also work in this recipe. Use 200 g / 7 oz fresh tomatoes (deseeded) with 200 g / 7 oz passata.

Categorisation

Category
stew
Meal
dinner lunch
Diet
vegan vegetarian
Tags
curried curry lentils one-pot plant-based vegan