Fall is officially here which means all I want are soups, stews and chilis! Whether I’m whipping them up in the crockpot or pulling out my dutch oven to make them on the stove, I find the whole process of making them almost as comforting as eating them!
They also make for super easy lunches and dinners. They reheat well and they freeze well which means you can make a big batch on the weekend and eat it all week long or freeze half for later!
This curry in particular is great for early Fall because it utilizes zucchini which is in the very last of it’s growing season in late September.
It also contains lentils which are an incredibly affordable nutritional powerhouse. They’re packed with fiber, contain a good dose of lean protein and offer important micronutrients like iron, and folate. They’re an awesome thing to squeeze into your diet and this stew couldn’t make it easier to do so. It utilizes pre-cooked lentils which saves you tons of time and effort.
In fact, the whole dish comes together in under 30 minutes and mostly cooks itself. You can easily throw it together on a Sunday and have it for dinner that night and leftovers throughout the week. It’s also comforting, filling and loaded with nutrition so it’s certainly a meal I can get on board with!
- 2 teaspoons olive oil
- 1/2 yellow onion, peeled and chopped
- 2 medium zucchini, washed and chopped
- 2 medium carrots, washed, peeled and chopped
- 2 garlic cloves, minced
- 1 cup no-salt added diced canned tomato
- 2 tablespoons curry powder
- 2 tablespoons ketchup
- 2 cups vegetable stock
- 2 tablespoons all-purpose flour
- 1 (17.6-oz.) pkg. steamed cooked lentils (about 2 1/2 cups - I get mine at Trader Joe's)
- 2 tablespoons lime juice
- 2 tablespoons plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- Heat oil in a large pan over medium-high.
- Add onion; sauté 4 minutes.
- Add zucchini, carrots and garlic; cook 3 minutes.
- Add tomato, curry powder, and ketchup; cook 1 minute, stirring constantly.
- In a medium saucepan, combine stock and flour
- Place over medium-high heat and bring to a boil.
- Stir in lentils; cook 3 minutes.
- Remove pan from heat; stir in lime juice.
- Divide lentil mixture among 4 bowls; top each with yogurt and cilantro.
recipe from Cooking Light, with a few tweaks4