It appears that this time last year was the same kind of chilly, rainy Fall weather that we are having today.  I made a lentil stew then that had carrots and spinach, and nicely spiced with curry, cumin, and allspice.

This is a wonderfully homey, satisfying stew that can be made with things that most people have on hand. Thus, I have tagged it pantry recipe, despite having several fresh vegetables, like tomatoes and carrots.

If you’d like to vary this, you could switch out the spinach and add kale or Swiss chard – fresh or frozen. Sweet potato, or butternut squash could be subbed for the carrots.

I may end up making this for dinner today again, and if I do, I’ll be sure to snap a pic and post whatever changes/additions I make this time

Link to original recipe Fall Lentil Vegetable Stew

Copied and pasted below:

8 ounces brown or green lentils, picked over if needed, and rinsed
1 carrot, chopped
2 cloves of garlic, chopped
1 cup spinach, roughly chopped
1/4 bunch of parsley, chopped
1 tomato, chopped
2 tablespoons oil
2 cups egg noodles
1 teaspoon cumin
1 teaspoon madras curry powder
pinch of cinnamon or allspice
Water or chicken broth

Heat oil on medium-high heat, adding carrots, garlic, and spices. Saute for a couple of minutes, then add the spinach, parsley, and lentils. Stir about a minute, and add water or broth to cover plus 1 inch.

Cover and let cook for approximately 30 minutes on medium, until lentils are just about tender. Add tomato and noodles. Cook about 7 minutes more, depending on the directions on the package of noodles.