Curried Lentil & Veggie Stew ala ~DKBB~
(original recipe from the August 2017 edition of Cooking Light)
1 small yellow onion, diced
2 cups zucchini, peeled and chopped
2 garlic cloves, sliced thin (or minced – your preference)
1 cup chopped Roma tomato, seeded
2 Tbsp. curry powder
2 Tbsp. ketchup
2 cups vegetable stock
2 Tbsp. flour
½ tsp. kosher salt
2 cups lentils, cooked per package directions
2 Tbsp. fresh lime juice
- Heat oil in large saucepan over medium-high heat; add onion and sauté 4 minutes; add zucchini and garlic and cook 3 minutes; add tomato, curry powder, and ketchup and cook 1 minute, stirring constantly.
- Combine vegetable stock and flour, whisking well to blend in the flour; add stock mixture to pan; bring to a boil; stir in salt and lentils and cook for 3 minutes.
- Remove pan from heat and stir in lime juice.
Add optional garnish, if desired, of plain whole-milk yogurt (not Greek-style) or sour cream and chopped, fresh cilantro to each serving.
Serve with toasted naan bread.