Curried Lentil & Veggie Stew ala ~DKBB~

Curried Lentil & Veggie Stew ala ~DKBB~

(original recipe from the August 2017 edition of Cooking Light)

2 tsp. olive oil

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.