This curry lentil stew is an AMAZINGLY deep flavored satisfying meal.
Beans and legumes are slow carbs – meaning they digest slowly and the fuel we burn from them burns slowly. They keep us fuller longer and provide us with energy longer.
Another great advantage is they are jam packed with fiber – both soluble and insoluble fiber, which provides a large range of benefits for digestive health.
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- Servings: 4 serves
- Prep time: 10 minutes
- Cook time: 30 minutes
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 2 onions – diced
- 1.5 Tablespoon curry powder
- 500 g cooked brown lentils – or 2 cans
- 4 carrot – diced
- 2 cups kale – chopped
- 2 cups stock
- 1 Tablespoon arrowroot
- 1 Tablespoon Water
- 4 pieces flat bread
- 2 cups baby spinach
- 1/2 cucumber – sliced
- 1 lemon – cut into wedges
Heat the oil to a medium-large saucepan over a medium heat.
Add the onion and saute until well browned, the browning adds lots of flavor.
Add the curry powder to the pan, along with the lentils, and stir over the heat for about 1 minute to release the flavor and aromas of the spices.
Add the veggies and the stock, stir through; then bring to the boil and turn down to a low simmer and simmer for 30 minutes.
After the 30 minutes has passed, mix the arrowroot flour and water together in a small jug, then stir into the lentils to thicken the mixture. Turn off the heat and prepare the salad and bread.
Lay the salad leaves, cucumber, lemon, and bread slices beside a small bowl of the lentil stew. Use the bread to dip in and squeeze the lemon over the salad.
Calories 394 | Total Fat 5 g | Sat Fat 1 g | Poly: 1 g | Mono: 3 g | Total Carbs 71 g | Fiber 18 g | Net Carbs 53 g | Protein 21 g
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