Curried Potato and Lentil Stew

We've been exploring the concept of having more meatless meals in my family. (No small feat when you are married to a Texan!)

I used to make this stew back in my single days. Waaay back when! It's a quick meal, warms you up and reheats wonderfully for lunches. I'm also fond of this dish when I'm not feeling well. It's a great comfort food. :)

Curried Potato and Lentil Stew

2. Add lentils, potatoes and stock to the pot. Bring to a boil, stirring occasionally.

3. Add garlic, curry powder and cumin.

4. Reduce to simmer over medium-low heat. Cook until the lentils are tender which is around 20-30 minutes. Add/adjust salt and pepper at the end, especially if you used bouillon cubes which tend to be a bit salty on their own.

You can totally switch up the vegetables in this dish to better suit your tastes or the constraints of your cupboard. I used red potatoes because I like the fact that they don't turn to mush like a brown potato can. I've also added bits of turkey sausage to this dish and it was just as yummy!

I particularly love this stew with a good piece of hearty bread or nan! Soooo good!

Enjoy!