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Ingredients 0/10
Why This Recipe Is So Easy To Love
Hearty and packed with nutrients. It combines warm spices with tender lentils for a comforting meal. It’s perfect for anyone looking for a tasty, plant-based option that is easy to make.
Kitchen Tips
- Rinse lentils well before cooking to remove any dirt or impurities.
- Toast the spices briefly in oil to release their full aroma.
- Adjust the water or broth amount to reach your preferred stew consistency.
- Toast the spices briefly in oil to release their full aroma.
- Adjust the water or broth amount to reach your preferred stew consistency.
Directions
Heat some oil in a large pot over medium heat. Toss in the onion, garlic, broccoli, and celery, and cook them gently, stirring now and then, until everything feels nice and tender. While that’s going on, peel the potato and pop it in the microwave for about 5 to 10 minutes until it’s soft enough to mash. Once the potato is done, add it to the cooked veggies and blend everything together until smooth. Pour this mixture back into the pot and bring it up to a boil. Stir in the cooked rice, lentils, and curry powder, then lower the heat, cover the pot, and let it simmer gently for around 45 minutes, or until the lentils are tender and the flavors have melded beautifully.
Great Ways To Serve
Serve this stew over steamed rice or with warm naan bread. A side of fresh cucumber salad or a dollop of yogurt can add a cool contrast. Garnish with chopped cilantro or a squeeze of lemon for extra brightness.
Storage Tips
Allow the stew to cool completely before storing. Keep it in an airtight container in the refrigerator for up to 4 days. It also freezes well—thaw in the fridge overnight and reheat gently on the stove.
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