Curried Green Lentil Stew

Lentils are one of our favorite plant proteins. They absorb the flavor of whatever they’re cooked in, and boast such impressive nutrients and benefits, like reducing cholesterol, improving heart health, reversing heart disease, and more (be sure to check out this video and browse around the website). The kombu in this recipe helps break down the phytic acid in the lentils that helps they digest easier for people who experience bloating or gas after eating legumes. It can be found at any Asian grocery store, in the Asian food aisles, or on Amazon. If you do not have it, add a tsp of vinegar.

Serves 6


Ingredients

1 1/2 cups dry green lentils

2 stalks celery, sliced 

1 medium onion, diced

1 tbsp green curry paste

1 tsp ginger

1 tsp cumin 

4 cloves garlic, crushed 

1/4 tsp salt 

7 oz can green chiles

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 can full fat coconut milk

3 cups chicken stock or bone broth (vegetable stock for vegan) 

3 inch wide piece of dried kombu

1 cup kale or spinach, tightly packed

 

Directions

Rinse lentils and set aside. Sauté celery and onion until softening, about 5 minutes. Add green curry paste, ginger, cumin, and garlic cloves, and sauté another 1-2 minutes to bloom the spices. Add green chiles and stir to deglaze the pan, scraping the brown bits off the bottom. Add fresh parsley and cilantro, coconut milk, chicken broth, kombu, and salt. Bring to a boil, then cover and reduce heat to simmer for about 20 minutes, or until lentils are tender but not mushy. Turn off heat, remove kombu, and stir in kale. Let it sit to wilt the kale for a minute or two. Serve topped with a dollop of yogurt and red pepper flakes. 

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!

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