curried lentil stew
After reading THIS article from the BBC, I figured I should get some curry into me as soon as possible. If curry has been shown to kill cancer cells, imagine the magic it can work on the flu!
I’m one of those weirdos who collects recipes. Whenever I find a good one I rip it from its home and paste in my chaotic cookbook. It usually takes about a year for me to find it again and give it a shot. This recipe was a great find from our local paper, The Daily Camera…but then I changed most of it. Which means it’s mine now! Mwhahaha!
Curried Red Lentil Stew with Greens!
Heal me up some stew paleeeeze.
Ingredients
2-3 Tablespoons olive oil or coconut oil
1 large onion chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
4 Tablespoons curry powder
1/2 Tablespoon tumeric
64 (2 -32 ounce containers) ounces chicken broth or vegetable stock
1 pound red lentils (rinsed) this is about 2 1/4 cups
1 15-ounce can kidney beans
1 bunch of swiss chard chopped
About 1 1/2 cups brussel sprouts rinsed and cut in half
Make It!
Saute onion in oil until golden. Then add all of the spices and cook for about 1 minute, stirring with a wooden spoon. Add broth and rest of veggies. Bring to boil and add lentils and kidney beans. Reduce to a simmer. Cook for 10 minutes with lid off. Then add cooked chorizo, put lid on and simmer for about 20 more minutes (or until lentils are soft). Make sure to stir every 8 minutes or so. Add salt to taste. I love it topped with some soft goat cheese or Parmesan.
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