A warm and comforting lentil and vegetable stew, perfect for a cozy dinner.
Heat a drizzle of oil in a Dutch oven over medium heat.
Use a neutral oil like canola or vegetable oil for a clean flavor.
Add the chopped onion, garlic, and bell pepper to the pot and sauté until softened.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder, cumin, and black pepper, cooking for an additional minute.
This step helps to bloom the spices, enhancing their flavor.
Add the diced potatoes, carrots, and zucchini to the pot, stirring to coat with the spices.
Cut the vegetables into uniform pieces for even cooking.
Pour in the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are tender.
Cover the pot partially to retain moisture while allowing some evaporation.
Stir in the cooked lentils and heat through.
If using canned lentils, rinse them well before adding.
Season with salt to taste and garnish with fresh coriander leaves.
Adjust the seasoning gradually, tasting as you go.
Serve the stew over cooked rice and enjoy.
Warm the rice before serving for the best experience.
