curried lentils

Holy hell, these are delicious!!! My cobbler making, Thanksgiving hostessing, Thailand going friend Tara created this recipe.

It's healthy, inexpensive, easy, and scrumptious. I forever bow to Tara's kitchen goddessness, the girl is good!!!

olive oil
1 onion, chopped
2 carrots, sliced in half-moons
2 celery stalks, chopped
2 minced garlic cloves
2 cups dried green lentils
1 can chopped tomatoes (15.5 oz)
6 cups vegetable stock, room temperature
1 t dried oregano
1 t dried basil
1 T curry powder
1 t cinnamon
1 t chili powder
½ t cloves
1 bay leaf
1 bunch spinach, fresh or frozen
1-2 T apple cider vinegar
salt, pepper and garlic powder to taste

In a large pot, sauté the onion, carrots and celery in a bit of olive oil until tender. Add the garlic and spices, sauté 1 minute. Stir in the lentils, tomatoes and veggie stock. Bring to a boil, reduce heat and simmer for an hour.

When the lentils are tender, stir in the spinach to wilt. Just before serving, stir in the vinegar, then season with salt, pepper, and garlic powder if you're feeling it.

I've been eating this on its own, but someday I'll remember to buy couscous at the Middle Eastern market to go with :) Yum!

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