SBD-friendly Recipes
Monday, December 01, 2003
Tomato-Curry Lentil Stew
- 1/2 cup dry lentils
- 1 cup chicken broth
- 5 ounces stewed tomatoes
- 1/8 cup chopped onion
- 2 stalks celery, chopped, with leaves
- 1/4 teaspoon curry powder
- 3 cloves garlic, minced
- salt to taste
- ground black pepper to taste
- Combine lentils and water, bring to a boil.
- Lower heat to simmer, add tomatoes, onion, and celery.
- Cover and let simmer 45 minutes.
- Check every 15 minutes to stir, and add water if necessary.
- Add spices last 15 minutes to taste.
- Taste and re-spice if necessary before serving.
