I shared this photo via Instagram last week and declared it comfort food.
And, friends, if this isn't comfort food, then I don't know what is!
The stars aligned, and we received all the vegetables in our CSA box that were needed for this Curried Lentils recipe: carrots, onion & celery. Well, canned tomatoes also made an appearance - but of course we didn't get them from our farm!
Full confession: I took a shortcut and used steamed lentils from Trader Joe's instead of dried ones. And by shortcut, and I mean I saved myself four (4!) hours while making this meal. See? You'd do the same!
Ok, back to comfort food. The earthy flavor from the lentils and the deep spice of the curry powder combine forces in this recipe, and it is unbelievably comforting.
Now that it's getting dark earlier and there is a definite crisp in the air, I've been gravitating toward super comforting meals. Serve a nice Cabernet Sauvignon with those meals, and I just might be the happiest girl in the world.
Adapted from: All You
- 2 tablespoons olive oil
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 teaspoons curry powder
- 1 14.5-oz. can diced tomatoes with liquid
- 1 1/2 cups low-sodium vegetable broth
- 1 package steamed lentils (2 1/2 cups)
- Salt and pepper, to taste
Warm oil in a stock pot over medium heat. Add carrots, celery and onions and cook for 5-8 minutes, stirring often. Stir in curry powder and cook until fragrant - about 1-2 minutes. Pour in tomatoes and broth. Bring to a boil then reduce and simmer for 15 minutes.
Add lentils, salt & pepper and cook until heated through - about 5 minutes. Enjoy!
Yield: 4 servings