Meatless Mondays FAQ
My friend Robin got a recipe for Eastern Red Lentil Soup from Vegetarian Times and it was really good. So I used that recipe as an inspiration for this yummy and satisfying stew. It even filled up my meat loving husband. He even asks for it now and one of his coworkers and me make a HUGE batch for a wedding shower she threw. Everyone loved it and here goes the recipe. Enjoy!
Red Lentil Curry Stew
2 tbs olive oil
2 cups red onion
3 cloves garlic, minced or pressed
1 red pepper, diced
2 cups red lentils, sorted to remove debris and rinsed
2 tbs curry powder
1 (15 oz) can diced tomatoes with juice
1 tbs honey
3 bay leaves
1 can coconut milk
7 cups water
2 tbs red wine vinegar
salt & pepper to taste
optional: curry paste for more heat
Heat the olive oil over medium heat. Add onion, red pepper and garlic and saute until softened (about 5 minutes). Add the red lentils and curry powder, and stir to coat the lentils with oil. Saute about a minute. Then add the tomatoes with juice, honey, bay leaves, coconut milk and water. Bring to a boil. Cover, reduce heat to medium-low, and cook about 20 minutes or until lentils are soft. They will start to break down, and the soup will get thick. Add additional water if necessary (I never need to). Remove the bay leaves. Add the red wine vinegar, and season with salt & pepper to taste.
Red Lentil Curry Stew
2 tbs olive oil
2 cups red onion
3 cloves garlic, minced or pressed
1 red pepper, diced
2 cups red lentils, sorted to remove debris and rinsed
2 tbs curry powder
1 (15 oz) can diced tomatoes with juice
1 tbs honey
3 bay leaves
1 can coconut milk
7 cups water
2 tbs red wine vinegar
salt & pepper to taste
optional: curry paste for more heat
Heat the olive oil over medium heat. Add onion, red pepper and garlic and saute until softened (about 5 minutes). Add the red lentils and curry powder, and stir to coat the lentils with oil. Saute about a minute. Then add the tomatoes with juice, honey, bay leaves, coconut milk and water. Bring to a boil. Cover, reduce heat to medium-low, and cook about 20 minutes or until lentils are soft. They will start to break down, and the soup will get thick. Add additional water if necessary (I never need to). Remove the bay leaves. Add the red wine vinegar, and season with salt & pepper to taste.
RITK
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