Saturday, January 1, 2011

A Hearty Winter Meal

One of our favorite winter suppers is curried lentil stew, an Everyday Food favorite with a couple of ingredients slightly tweaked. Curry is a favorite seasoning in our house, and this vegetarian dish is hearty and satisfying with its sweet potatoes, cauliflower, tomatoes and lentils. It's high in protein (20.1 g per serving) and fiber (14.3 g) and low in fat (5.3 g). Try serving it with toasted pita bread or naan, an Indian flatbread.

Curried Lentil Stew

1 tablespoon olive oil
1 medium onion, finely chopped
2 tablespoons plus 1 teaspoon curry powder
1 pound sweet potatoes, peeled and cut into 1-inch chunks
1 head cauliflower (2-1/2 pounds), stemmed and separated into florets
1 cup brown lentils, picked over, rinsed well, and drained
1 can (28 ounces) diced tomatoes with juice
coarse salt

  1. In a Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about 7 minutes.
  2. Add curry powder and cook, stirring constantly, for 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1-1/2 cups water; season with salt.
  3. Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve with nonfat sour cream or plain yogurt, if desired. Serves 4.

1 comment:

  1. Claudia, I shared this recipe with my mom and she made it and we had it for lunch before going to see a movie this afternoon. She also brought some naan she had purchased at an Indian market. It was fabulous! Yummy...


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