Easy Lentil Curry Stew: Vegan and Simple

Although it is summertime where we live, I always like a hearty, warm meal once in awhile. This stew is the perfect go-to meal to keep you full and satisfied, as well as providing you with plenty of flavour. The variety of curry-inspired spices adds a great pop of flavour, while the lentils make it that creamy consistency everyone wants in a warm stew. There is a large list of ingredients, but trust me, every ingredient adds to the flavour and makes it incredibly delicious!

This meal is great for feeding a larger family, packing as school or work lunches, or as a meal prep dinner for a week. It also freezes incredibly well to use as leftovers to heat up on the go!

If you are looking for quicker and simpler options, you could buy a pre-made curry spice mix or curry sauce and cook your lentils and veggies in that. I cannot guarantee the flavour will be the same, as we are trying to make our dishes from the simplest and least-processed ingredients as possible!

If any of you would like some ideas as to what pre-made vegan curries and sauces I have bought and enjoyed in the past, leave a comment below!

Lentil Curry Stew: Makes 4-6 servings

Ingredients:

-1 cup of dry lentils (rinsed and drained)

-21/2 cups of water

-1 large shallot (chopped)

-2 garlic gloves (minced)

-1tbsp coconut oil

-2tbsp cumin

-2-3 tbsp curry powder

-1/2tbsp turmeric

-salt and pepper to taste

-1 orange pepper (chopped into small chunks)

-1 cup of chopped mushrooms -1/2 a zucchini (chopped into chunks)

-11/2 cups of vegetable stock

-one small can of tomato paste

-2 large handfuls of spinach

Directions:

1. Place the rinsed lentils and 21/2 cups of water into a pot and simmer (low-medium heat) covered for 10-15 minutes (until soft). Prep all of your other ingredients (chopping, mincing, measuring, etc) while they are cooking.

2. Heat a large pan on medium heat.

3. Add the coconut oil and let it heat up for 30 seconds or until melted.

4. Add your chopped shallots and garlic to the pan and cook for 1-2 minutes or until slightly translucent and soft, stirring around gently to prevent burning.

5. Add your cumin, turmeric, curry powder, salt, and pepper to the pan and mix it thoroughly with the onion and garlic. Let it cook down for 1 minute.

6. Add your chopped veggies- pepper, mushroom, and zucchini to the pan and stir them to get them coated in the spices. Cook for 2-3 minutes.

7. Add the vegetable stock, tomato paste, and cooked lentils to the pan and mix it gently with the other ingredients.

8. Turn your heat down to low-medium heat and let the ingredients simmer together for 20 minutes, stirring occasionally. The ingredients should thicken into a stew and the vegetables should be soft.

9. Take the pan off the heat and add two large handfuls of spinach (optional), stirring it gently into the stew until wilted.

10. Serve with some cooked brown rice or on its own. Dipping bread into it would also be delicious!

11. Enjoy!