Quick and stew? Surely not, you say. A stew by definition takes the better part of a day. Well, this stew has no meat and the vegs are cut really small, so it takes about 20 minutes, half an hour tops and comes out thick and tasty and it’s so simple! So, if like me you often scratch your head with less than an hour to go before dinner, give this a go.
With a 2 year old and a 3 month old in the house, simple tasks like getting to the store have become not so simple. So, with mostly empty cabinets and fridge, this stew was born out of a need to make a filling meal out of my pantry items. This is hearty enough to eat on its own or with a protein of choice. The recipe below is for a small amount (I made it for lunch for myself and my 2 year old) but you can just increase the ingredients to add servings.
1 tsp curry powder
1 tbs butter or oil
2 small potatoes, cubed
1 large carrot, cubed
1 tomato, cubed
½ tsp onion powder
1 tbs tomato paste
¼ cup red lentils
Salt to taste
Low sodium chicken or vegetable stock, enough to cover
In a medium saucepan melt the butter or heat oil and cook the curry powder to develop its flavor. Add cubed potatoes and carrots and sauté about 5 minutes, frequently stirring. Add the lentils, cubed tomato, onion powder, and tomato paste and cook for a few more minutes. Top with chicken or vegetable stock and bring to a boil. Once boiling, lower heat and simmer uncovered until the vegetables are cooked through. Add salt as needed.
Some of the liquid will cook away and some will be absorbed by the lentils. When done, the stew will be thick and moist. If you wish, you can add onion to this (I didn’t because my little one doesn’t like onion yet). You can also “beef’ it up with a variety of other vegetables, like cauliflower, sweet potato, eggplant, parsnip, etc, etc. If you don’t have fresh tomatoes, you can use a can of crushed tomatoes and reduce the amount of stock appropriately (or use more stock for a soup). The possibilities are endless.