added this 15 years ago
Lentil and Kale Curry Stew
What you need:
6-7 cups vegetable stock
2 cups red lentils
1 pound kale
1 whole sweet onion, chopped roughly or sliced
2 carrots, chopped roughly
1 tablespoon curry
1 tablespoon cumin
1 teaspoon cayenne pepper
1 tablespoon turmeric
1 tablespoon dry mustard powder
salt and pepper, to taste
What you do:
1. In a large stockpot, bring veggie stock, lentils, and kale to a boil.
2. Add rest of ingredients, and lower heat to medium.
3. Simmer for about 1 hour. Taste and adjust spice levels, if needed.
Preparation Time:
1 hour
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
Delish! I used hot curry, cuz that's how I roll :D, was just enough hotness to make dish yummy on a frigid winter day. Agree with coloradoVegan, potatos would be a nice add in, maybe some yukon golds? Gonna experiment. I also added a few more carrots. Just really a tasty dish and not complicated or difficult to make.
Very Tasty and very easy to make! I didn't have any carrots so i cubed a large potato and voila!!! Delish!!The flavour is really good!! i ate it with some naan bread. I'm sure it'll be even better today! thanks for the recipe!!
A lovely, lovely stew! I love the combination of lentils and curry - it taste good AND it's so versatile - you can throw nearly any kind of veggies you happen to have by your hand and the result is always gorgeous! Yum!
What an amazing, hearty, delicious and EASY stew! I don't think you need to simmer it for an hour, though. i simmered for 30 minutes and it was ready to go. I have to emphasize how simple this was to throw together! I just now read the comment about adding potatoes, and I agree so i think i might try that. Because it makes such a large volume, you should only make this recipe if you are feeding 6+ people or you're prepared for several sessions of leftovers.
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This stew was just what I needed, a good cold kicker. Lots of nutritional value and all that good curry spice. Also, it did make enough to feed an army so I have three jars ready to go into the freezer AND enough for two more servings on top of what I ate tonight. As a college student cooking for myself I love food that I can make once and eat for months!
I only had a little over a cup of red lentils so I added about a half a cup of rice to the soup to add some bulk, it was perfect! I also omitted the mustard powder because I didn't have any! Added a few more carrots because I love them and have some I needed to use up.
delish :)
Yum! This was really tasty!! I'm a new vegan and haven't tried many lentil recipes yet, so I'm glad I found this one. I think some cubed potatoes would be good in it, too, but it was great as-is. I will definitely make it again. Thanks for posting this recipe!