It’s fall… firmly fall… in fact fall is way ahead of itself in this part of the world.. so to match the weather try this recipe…
Red Lentil Stew
Olive oil
1 tsp each ground cumin and tumeric
1 tbsp curry powder
1 large onion, diced
4 cloves garlic, minced
2 tbsp minced fresh ginger
2 sweet potatoes, peeled and cut into chunks
1 red pepper, seeded and diced
1 1/2 cups rinsed red lentils
3 cups broth (any kind, I usually use Pacific Vegetable or Mushroom Broth)
cilantro (garnish, optional)
Heat 2 tbsp olive oil in large pot over medium heat. Add the cumin, tumeric and curry powder until fragrant, about 1 min, add the onion and a few pinches of coarse salt, cook until tender. Add garlic and ginger, cook stirring about 2 mins. Add sweet potatoes, red pepper, stir to combine everything, then add lentils and broth. Reduce heat and simmer until lentils are tender, about 20-25 mins. Season with salt and pepper and serve topped with fresh chopped cilantro.
I like to serve this healthy yummy stew with sauteed broccoli rabe with garlic and spicy shrimp…
The Catskill Kiwi 