Curried Zucchini and Red Lentil Stew
Ingredients
- 1 tablespoon olive oil
- 1 white onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon curry powder
- 3 carrots, peeled and diced
- 2 medium zucchini, chopped
- 1 can diced tomatoes
- 1 red pepper, diced
- 3 tablespoons tomato paste
- 2 cups water
- 1 cup red lentils
- 1 can chickpeas, drained
- 3 cups kale stems
- Salt and pepper, to taste
- Fresh parsley, for garnishing
- Flatbread, for serving
Preparation
In a large pot heat oil over medium heat, add onions and garlic, cook for a couple of minutes.
Add in spices and cook for another 30 seconds.
Add in carrots, zucchini, tomatoes, pepper and tomato paste.
Cook for 7 minutes.
Add in water and red lentils, bring to a boil.
Cover the pot and reduce the heat.
Let simmer cook for 20 to 25 minutes.
Add in chickpeas and kale, cook for another 5 minutes or until all the vegetables are soft.
Serve warm, garnished with fresh parsley.
Enjoy immediately.
Tips
You can also add any vegetables or legumes of your choice to this stew.
