GZ's Lentil Stew with Coconut and Madras Curry

Meal #3: 

Tonight Mom came over for dinner.  She brought a care package of chicken noodle soup, goulash, noodles and rice pudding for us due to the fact she's an awesome Mom and I've been sick since Friday.  Today though, I felt much better and made Geoffrey Zarkarian's Lentil Stew with Coconut and Madras Curry

Lizzie and I love watching the Kitchen every Saturday on the Food Network.  We talk about what the chefs are making, if we'd eat it and if Daddy would like it (since he is the pickiest eater in the family 😊).  Although Lizzie didn't appear to be an initial fan of this dish when GZ was making it ("too much spice"),  I was and decided to give it a go.

The Lentil Stew with Coconut and Madras Curry was easy to make and very tasty.  I only made a few changes simply due to the fact that I wanted to use what we had in the house.  My mom and Lizzie made garlic naan as side, which was delicious!

Overall we (adults) enjoyed the stew!  Lizzie and Erin ate the goulash, noodles and naan.  Lizzie stood firm on her too spicy assessment..  (We tell her she can't say she doesn't like something until she tries it, but there was no give...maybe next time!)  All Erin wanted to do was suck on the lime rind, which surprisingly she liked!  A first for her and interesting for us too watch!

I would definitely make this stew again!   GZ's Lentil Stew with Coconut and Madras Curry was comprised of healthy ingredients, easy to prepare, had a quick cook time, and was unbelievably tasty!  Maybe next time Lizzie will try it!

Ingredients

1/2 cup extra-virgin olive oil   I just poured enough EVOO to coat the pan.

1 large onion, large dice 

4 cloves garlic, sliced               I inadvertently minced it and I don't think it mattered.

2 tablespoons madras curry powder  We like it spicy, so I used 3 T of Penzeys' Curry

Kosher salt and freshly ground black pepper 

3 parsnips, peeled and sliced into 1/2-inch pieces 

1 large sweet potato, peeled and large diced 

1 cup red lentils 

4 cups vegetable stock       I used chicken stock.

One 14-ounce can coconut milk 

1 tablespoon white balsamic or chardonnay vinegar  Used 1 T apple cider vinegar.

4 cups spinach 

1 Fresno Chile, finely diced     Didn't have it on hand.

4 sprigs fresh mint     Didn't have it on hand.

Wedges of lime, for serving 

Serving suggestion: grilled naan sprinkled with zaatar 

Directions

1. Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
2. Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes.
3. 
4.  Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Season with 1 teaspoon salt. Ladle the stew into bowls and throw in a handful of spinach, if desired (Chris doesn't, so I didn't add it to the entire stew).  Garnish with the Fresno Chile, fresh mint and a lime wedge. Serve with grilled naan if desired.