Lentil Curry Stew

(the food’s not pretty, so you get the bonus of our goldfish Bob and Carol)

The time for hearty eating is returning, I fear, and along with it, a new and quirky Haphazard Recipe!

I’m quite certain that I didn’t create something truly new here. I was poking around the kitchen, trying to think of what I could make to use up certain fresh ingredients, utilize the store of dry ingredients and combine veggies, fiber and protein.

What I ended up with was an Indian-flavored sort of split pea type slop, which I decided to call Lentil Curry Stew. To be fair, two types of dried lentils did make the base, and when I spooned it into the baby Buddha bowl, it functioned pretty much like a soup.

So, Lentil Curry Stew, ala chaotic necessity:

Ingredients:

• 1 cup dry lentils – use a few different types, if you want
• 1/4 cup frozen peas
• 1/2-1 small onion, chopped
• few handfuls chopped carrots
• few handfuls chopped tomatoes
• dash sea salt
• dash caraway
• curry to taste – I like lots
• garlic to taste
• cumin to taste
• cardamom to taste
• red pepper to taste
• almond milk, maybe 1/2 cup
• cottage cheese

Directions:

1. Sort, rinse and boil the lentils until tender
2. Reduce to a simmer
3. Add peas, onions, carrots and tomatoes
4. Stir in sea salt, caraway, curry (lots!), garlic, cumin, cardamom and red pepper
5. Gently pour in almond milk (or any milk product, really) for a little bit of creaminess
6. Throw in a few spoonfuls of cottage cheese (low fat organic? yes?)
7. Eat

This batch will make about three bowls of stew.

Be aware that lentils have a slightly odd texture, and the stew will not be super smooth. It will, however, be filling, tasty and good for you.

Enjoy!