Curried Lentil Stew

• 1 pound dried red/brown/black lentils
• Olive oil
• ½ tsp whole cumin seeds
• 4 carrots, peeled and finely chopped
• 3 ribs celery, finely chopped
• 1 medium onion, finely diced
• 5 cloves garlic, minced
• 2 tablespoons curry powder
• 7 cups water
• 3 teaspoons beef or vegetable bouillon
• A pinch of chili powder

• 1 cinnamon stick
• 1 bay leaf
• 2 slices fresh peeled ginger 1/8” thick
• 1 tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 8 oz frozen spinach or a bunch of fresh kale
• 1 14 oz can chopped tomatoes
• 1 lemon – sliced and seeds removed
• 3 TBSP chopped cilantro
• Kosher salt
• Coarsely ground black pepper

Picked over lentils and rinse them well. Drizzle a few tablespoons of olive oil into a Dutch oven or stockpot and heat over medium-high heat. When the oil is hot, add cumin seeds and when they are darkened add chopped carrots, celery, and onion, saute until the vegetables are just beginning to get tender. Add garlic and sprinkle the curry powder. Continue to saute, stirring, for another 2 to 3 minutes. Add one cup of water to the pot to deglaze, scraping up the browned bit at the bottom. Then stir in the remaining water, the lentils, and the bouillon, cinnamon stick, bay leaf, chili powder, cayenne pepper, ginger and turmeric. Place a cover on the pot at an angle so that steam can escape, and bring to a boil.

Once the stew boils, stir, reduce heat, and simmer for about thirty minutes, stirring occasionally. Check the lentils for tenderness at about 30 minutes. When lentils are fairly tender, stir in the tomatoes, the spinach or chopped kale and sliced lemon. Let simmer until the desired texture and consistency are reached.

Remove lemon slices, ginger, bay leaf and cinnamon stick, scatter the chopped cilantro on top, taste for seasoning and adjust salt and pepper as necessary. Serve with Quinoa Pilaf.

Quinoa Pilaf

• 3 teaspoons olive oil – use divided
• ½ cup finely minced white or yellow onion
• 1 cup quinoa – washed thoroughly
• 1 garlic clove, finely minced

• 1½ cups water
• 1 teaspoon kosher or sea salt
• 1 green onion finely minced
• ¼ cup Italian flat leaf parsley, finely minced

Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the minced white or yellow onion and cook for about 2 minutes or until the onions are starting to get translucent. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.

When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. Put in serving bowl and fluff with a fork. Add the minced green onion and parsley. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.