Sometimes, best-laid plans go out the window and you just need a quick dinner. Fortunately, I always keep some key staples on hand, and our garden and CSA share provide the rest, so quick doesn’t have to mean takeout, or from a box.
The hubby has been working late a lot this week, and Nora has decided that naps are for sissies,* so that cuts down on my meal prep time significantly. I managed to make the meals I had planned on Monday and Tuesday, but tonight I had to improvise. We have tons of chard in the garden,** and red lentil are a quick-cooking staple that I try to keep on hand, so I Googled and came up with a great recipe for a curried lentil stew.
* Please oh please let this be a short phase.
** It’s the gift that keeps on giving. I am never not planting chard again — it’s so easy to grow!
It was ready in just about 20 minutes (thank goodness the hubby got home early enough to play with Nora outside for a bit so I didn’t have to chop and measure with a toddler strapped to my leg), and it was tasty. Just what we needed.
- 2 Tbs olive oil
- 1 onion, thinly sliced
- 5 tsps curry powder
- ¼ tsp cayenne pepper
- 5 cups vegetable stock
- 1 large bunch chard, tough stalks removed,*** coarsely chopped
- 1½ cups red lentils
- 1 15-ounce can chickpeas, drained and rinsed
- salt and pepper to taste
- Heat the oil in large pot over medium high heat. Add the onion and sauté until golden, about 10 minutes.
- Stir in the curry and cayenne. Add the stock and chard. Increase the heat and bring to a boil.
- Add the lentils and garbanzos and reduce the heat. Simmer until the lentils are tender, stirring occasionally, about 10 minutes.
- Season with salt and pepper to taste. Divide the stew among bowls and serve warm