spiced lentil stew.


due to the extreme cold we are pretty much on an all soup diet over here. every night i find myself pulling out the dutch oven or crock pot. i rarely cook with curry, so i thought i’d put something together and this turned out really good. the red lentils really expand and absorb the liquid to make this pretty hearty. it was a hit for sure.


  1. 1/2 sweet yellow onion, chopped
  2. 2 tablespoons olive oil
  3. 1 cup red lentils
  4. 1 (15 oz) can of diced tomatoes, with liquid
  5. 2 tablespoons tomato paste
  6. 2 teaspoons cumin
  7. 1 tablespoon curry powder
  8. 1/2 teaspoon cinnamon
  9. 4 cups vegetable broth
  10. 2 cups water
  11. 1 teaspoon sea salt
  12. 1 teaspoon pepper
  13. 1 cup spinach leaves


  1. over medium heat: in a dutch oven or stock pot heat 2 tablespoons olive oil & add in onion
  2. add in cumin & curry powder and mix together, cook until onion is slightly translucent, about 2 minutes
  3. add in tomato paste, canned tomatoes and stir together
  4. next add in the lentils & the broth & water
  5. cover and bring to a boil
  6. let lentils cook on a full boil for about 5 minutes, then reduce heat to low, cover and let cook until lentils are plump, about 25 minutes
  7. add in the spinach & salt and pepper & stir, then serve

the end.

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