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 ground cumin, oregano, and curry powder. Cook for another 30 seconds.
Add carrots, zucchini, diced tomatoes, red pepper, and tomato paste. Cook for 7 minutes.
Pour in water and add red lentils. Bring to a boil, then cover the pot and reduce the heat. Let simmer for 20 to 25 minutes.
Add chickpeas and kale stems. Cook for another 5 minutes or until all the vegetables are soft.
Season with salt and pepper to taste.
Serve the stew warm, garnished with fresh parsley.
Enjoy immediately with flatbread.
