Curried Potato Lentil Stew

 Hey there! I feel like I've been nonstop since fall; I'm sure I've had a recipe to share I just simply haven't thought about it! Recently, however, I made this stew and DID think:: THIS needs to be SHARED!  This is a delicious, satisfying plant based meal. Feel free to add lean protein. Enjoy!

Ingredients:

• 1T Olive oil
• 1 cup diced yellow or white onion
• 1 tsp minced fresh ginger
• 2 medium whole carrots (peeled and chopped)
• 1 tsp salt and ½ tsp pepper (adjust to taste)
• 4 cloves garlic, minced
• 3 cups diced potatoes
• 1 ½ T curry powder
• 5-6 cups of vegetable broth
• 1 cup green lentils
• 3 cups finely chopped green kale (stems removed)

Directions: 

1. Heat a large pot over medium heat.  Once hot, add oil, onion, ginger, and carrots.  Season with salt and pepper.  Cook for 3-5 minutes, stirring frequently, until onions are soft. 
2. Add garlic and potatoes.  Stir and cook for 3-4 minutes until slightly brown.  Add curry powder, stir to coat.  Cook 2 minutes more.  
3. Add vegetable broth.  Increase heat to medium to high.  Once at a low boil, add lentils, stir, and reduce heat to low.  Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.  I slightly mash some of the potatoes leaving large chunks.  
4. Taste to adjust seasonings.  Add more broth if you would like it to be a little thinner. 
5. In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green – about 2-3 minutes. 
6. Serve immediately as is or with cilantro and fresh lemon juice (optional).  Store leftovers in the refrigerator for up to 5 days or in the freezer for one month.  

*This recipe makes SIX pint-sized Mason jars of stew.  I make this recipe as a work lunch prep for the week.  Enjoy!