Curried Lentil Stew

This vegetarian lentil stew is one I crave all winter long. It's hearty and socked through with flavor, and is terrific over rice with a dollop of plain yogurt, or with sausage slices stirred in. Letting the stew simmer for a couple of hours helps develop the flavors. And, of course, all those fragrant spices will make your house smell amazing. This recipe makes a BIG batch, which is good. Freeze half so you'll have it on hand when you start craving it again in a few weeks.


3 tablespoons extra virgin olive oil
2 medium onions, chopped
5 cloves garlic, minced
4 celery stalks, finely chopped
3 carrots, peeled and finely chopped
1/2 serrano chile pepper, minced
1 bay leaf
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons yellow curry powder
sea salt and freshly ground black pepper
1 cup dry white wine
5 cups vegetable or chicken broth
2 28-ounce cans crushed tomatoes
2 tablespoons fish sauce or tamari sauce
4 cups dried brown lentils
1/2 cup cilantro, roughly chopped

In a large Dutch oven, heat oil over medium heat and saute onions and garlic for 5 minutes, until softened. Add celery, carrots, serrano, bay leaf, cumin, coriander, curry powder and a generous pinch of salt and pepper. Stir well and continue cooking for 8-10 minutes, until onions are beginning to brown.

Increase heat, add wine and bring to a boil, scraping any bits stuck to the bottom of the pot. Cook for 2-3 minutes, until wine is nearly evaporated. Add broth, tomatoes and fish sauce and bring to a boil. Add lentils and reduce heat to medium (add water, if needed, to bring liquid above the lentils by about an inch). Return to a boil, then adjust heat to maintain a lively simmer.

Simmer uncovered for 2 hours until lentils are soft, stirring occasionally, adding more broth or water if needed to keep lentils just covered. Season to taste with additional salt and pepper and serve topped with cilantro.

Serves 12

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Slow Roasted Mechoui Lamb

Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)

I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.

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