Gourmet Veggie Mama

Curried Red Lentil and Chard Stew

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.

red lentil and chard stew

Dinner, not from a box.

Curried Red Lentil and Chard Stew
Author: 
 
Ingredients
  • 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
Instructions
  1. Heat the oil in large pot over medium high heat. Add the onion and sauté until golden, about 10 minutes.
  2. Stir in the curry and cayenne. Add the stock and chard. Increase the heat and bring to a boil.
  3. Add the lentils and garbanzos and reduce the heat. Simmer until the lentils are tender, stirring occasionally, about 10 minutes.
  4. Season with salt and pepper to taste. Divide the stew among bowls and serve warm
Notes
*** Save them and use them in your next batch of vegetable stock. I hate wasting chard stems!

 

Linked up at:
The Peaceful Mom

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11 Thoughts on “Curried Red Lentil and Chard Stew

  1. I make a quick pickle with my chard stems, and my husband loves them! I ferment them in a jar, with some spices and chiles tossed into the brine, then drain, rinse, and pickle in a sweet brine.

    Love this easy, healthy prep of things I always have on hand, too. That Swiss Chard is some kind of garden powerhouse, huh?

    Happy Holidays, Lauren!
    Maggie
    from maggie’s farm recently posted..(almost) wordless wednesday lily’s sandwich, austinMy Profile

    • Ooh, great idea for the chard stems! I’ve never tried fermenting before, but it keeps coming up and I’m getting interested. Thanks for stopping by!

  2. Yum, my kind of stew: healthy, hearty, and spicy!
    Jessica recently posted..Wordless Wednesday: Don’t BlinkMy Profile

  3. Mmmmm! Love curried lentils & chick peas, and I agree about chard! Such a great garden staple, and like you say, it’s the gift that keeps on giving. Mine finally gave up the ghost last week with some snow, but it’s insane how much I’ve picked and eaten and frozen since the spring. 🙂
    Lisa recently posted..15 Minute Meals: Sizzling Chops and Asparagus LasagnettiMy Profile

    • Ah, sorry you lost your chard, but it made it through the summer, which is unheard of around here! We do get two opportunities to plant, though (spring and fall), so I’m not necessarily complaining.

  4. I am always looking for new soup recipes this time of year – this looks fantastic!
    Michelle Collins recently posted..Update: [Economical] Wedding PlansMy Profile

  5. I hate wasting chard stems, too!

    This sounds delicious and like you, my chard just keeps on going. Last winter was so mild it never really slowed down, and now I bet its root system extends under the neighbor’s house!

  6. I LOVE lentil soup…and this weather is perfect for a warm bowl of homemade soup. Can’t wait to give this a whirl with my next batch of chard…or I got kale this week, that would prob work out very well too 🙂

    Thanks for sharing and linking up!
    Heather @ In Her Chucks recently posted..Chocolate Peppermint Bark CookiesMy Profile

  7. chard is by far one of my favorite winter veg. Or any season veg. haha.you can add it to pretty much anything and it always works 🙂

    thank you for sharing with us at the wednesday fresh foods link up! i’m looking forward to seeing what seasonal & real/whole food posts you have this week. hope to see you there! xo, kristy
    kristy @ Gastronomical Sovereignty recently posted..Guest Post @ SRC: An Ethical Eater’s Holiday Secret – Homemade Frosted Sugar CookiesMy Profile

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