Weekly Winner:  Bridging the Seasons with a Comforting Stew

It has been unseasonably cool here the last few days and almost immediately I began thinking of “fall food”.  Those dishes that bridge the gap from end of summer to beginning of autumn without heating up the house too much and while still taking advantage of all the great summer produce.  And, to be honest, I’m just starting to tire of salads, grain bowls and the like.  I wanted comfort. And while I’m certain there are a few scorching days left for us here in Chicago this summer, I thoroughly enjoyed cozying up to a bowl of something warm with the windows open and a cool, autumnal breeze blowing through the house.

Curried Lentil-and-Vegetable Stew is the perfect “gap” meal.  The fresh tomato and zucchini still taste like summer and the curry, lentils and yogurt make it a substantial meal.   I will be making this dish long after summer and well into football season! The recipe comes Cooking Light and its one of those dishes that while it tastes extravagant, you know it’s incredibly healthy.

Curried Lentil-and-Vegetable Stew

Serves 4

Ingredients:

1 Tbsp olive oil

1 yellow onion, chopped

2 cups chopped zucchini

2 garlic cloves, thinly sliced

1 cup chopped, seeded tomato

2 Tbsp curry powder

2 Tbsp ketchup

2 cups vegetable stock or chicken stock

2 Tbsp all-purpose flour

1/2 tsp kosher salt

1 (17.6-oz) pkg. steamed cooked lentils (about 2-1/2 cups)

2 Tbsp fresh lime juice

2 Tbsp plain whole-milk yogurt (I used more)

Procedure:

  • Heat oil in a large saucepan over medium-high. Add onion; sauté 4 minutes. Add zucchini and garlic; cook 3 minutes. Add tomato, curry powder, and ketchup; cook 1 minute, stirring constantly.
  • Combine stock and flour in a small bowl. Add stock mixture to pan; bring to a boil. Stir in salt and lentils; cook 3 minutes. Remove pan from heat; stir in lime juice. Divide lentil mixture among 4 bowls; top evenly with yogurt.

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