Tried a new one out on the boys today. Indian inspired lentil stew, served with my super awesome corn muffins. Baby and I loved it... daddy wasn't so keen on the lentils.
Indian inspired lentil stew:
1.5c dried, rinsed lentils
5c water (or chicken stock)
4 carrots, peeled, chopped
2 stalks of celery, chopped
3 medium red potatoes, chopped
4oz tomato sauce
curry powder, red pepper, salt to taste
dash (around 1/4c) of milk (we use organic soy) or half and half
bring lentils and water to a boil, add veggies, cover and reduce heat, add spices, simmer until veggies are soft and most of the water has been absorbed. At this stage I like to remove half of the soup and blend it down in the food processor but it's not necessary. I like the thickness it adds to the soup. Right before serving add the milk. This would be good served with brown rice, crusty bread, naan, or we liked it with corn muffins.