Recipe from Carolyn’s Farm Kitchen
Wholesome and hearty, this vegetarian stew is loaded with cold-stored farm crops, healthy lentils, winter greens, and warm spices. Pair with a good loaf of bread for a fantastic warming winter meal!
Curried Lentil & Root Vegetable Stew
3-4 Tbl. Olive oil
Kosher salt, cracked black pepper to taste
2 celery ribs, sliced thinly
1 medium onion or leek, diced
Generous pinch red chili flake
3 cloves garlic, minced
2 carrots, peeled & sliced into ½” pieces
2 parsnips, peeled & sliced into ½ pieces
2 c. peeled & diced sweet potatoes, ½” cubes
1 Tbl. + 1 tsp. curry powder
1 tsp. ground cumin
1 c. lentils
4-5 c. vegetable stock
1 small bunch Swiss chard, leaves & stems separated, stems sliced and leaves coarsely chopped (about 4 cups packed leaves total)
1 ½ c. unsweetened coconut milk
Juice of 1 large lemon
Heat the oil in a large pot over medium heat. Add the celery, onion, and chili flake, season with salt and pepper and cook for 8-10 minutes or until vegetables have softened and become translucent. Add the garlic, chard stems, carrots, parsnips, sweet potatoes, curry and cumin, season with salt and pepper and cook for 5 minutes. Add the lentils and 4 cups of vegetable stock, cover the pot and simmer for 25-30 minutes or until the lentils and vegetables are just tender. Add the chard leaves, coconut milk, and additional stock if needed, and simmer uncovered for another 15 minutes or until the chard has wilted. Add the lemon juice and taste for seasoning before serving.
- French, green, & brown lentils hold their shape the best although any type lentil may be used as well as split peas. Cooking time will vary depending on variety of legume.
- Leftover stew will thicken as it sits…additional stock or water may be added as needed.
- Any seasonal vegetables can be substituted (cauliflower or broccoli, winter squash, spinach, mustard greens, kale, sweet peppers or summer squash in season).
- Lesser amounts of unsweetened yogurt or light cream can be used in place of coconut milk if desired.
More Recipes from Carolyn’s Farm Kitchen
Thank you, Carolyn, for your contribution to FarmMade’s mission!
In the mood for baking?
Check out Carolyn’s most recent recipe for Pear Spice Cake with Warm Cranberry Caramel!