You know how I love quick and easy recipes that are also healthy and packed with veggies too! Today's lentil stew packs a serious winter punch and is pretty easy to make. I made it on Monday night while we watched The Bachelor (there, I said it) so that I could have warm soup for lunch all week long. The only problem is that I don't think the curry is making the cut when it comes to Nash's digestion. I'll try it one more day and if not, then our neighbors are going to get some delish stew...or maybe I'll just freeze it.
Also the cabbage slaw is super easy. Walt made that for the game night we hosted on Saturday night. He threw the ingredients together and into the fridge it went to 'slaw up' all day long. Only problem? We forgot to take it out for the party. Oh yeah, we have buckets of red cabbage slaw in our fridge, haha! It makes a heap ton! But cabbage is one of Walt's favorite so he's been snacking on it and we've been noshing on it as a side dish too.
PS - Make sure to check out the original lentil stew recipe HERE. I'm off citrus (for Nash's sake) and we didn't have any celery and I just went with our curry powder instead of the garam masala, which would've been way better, most likely. And I added some fresh corn in the mix too, which was dynamite! Enjoy!
Curry Lentil Stew
2 tablespoons olive oil
1 small white or yellow onion, finely chopped
4 cups water
1 cup lentils, rinsed
3 small potatoes, cut into 1/2" pieces
2 ears of corn with kernels cut off
2 medium carrots, 1/4" slices
6 ounces torn spinach leaves
1 teaspoon curry powder
Heat olive oil in a large saucepan over medium heat. Add onions and saute for a couple of minutes. Add water and lentils; bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add potatoes, corn kernels and carrots; cook uncovered until potatoes and carrots are tender, stirring occasionally, about 15 minutes. Stir in spinach and curry powder into the stew. Cover and simmer until spinach wilts, about 2 minutes. Season to taste with salt and pepper.
(recipe adapted from Eat You Vegetables or You Don't Get Dessert)
Red Cabbage Slaw
1/2 cup canola oil
2/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1 head red cabbage, cored and shredded
In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.
(recipe from Allrecipes)