When it comes to making dinner, no one knows the struggle more than author, nutrition coach and chef, Sarah Adler. The woman behind Simply Real Health is committed to making no muss, no fuss dinners that are healthy and easy. That’s where her Veggie & Red Lentil Curry Stew comes in. With less than 10 ingredients, this family-friendly meal can be made three ways and is the perfect way to sneak in those veggies.

Veggie & Red Lentil Curry Stew
Makes 6-8 servings

2 cups red lentils
5 cups water
1 large bag frozen broccoli (or 3-4 cups fresh)
1 large bag frozen butternut squash (or 3 cups fresh)
1 yam, cubed
5 carrots, roughly chopped
1 TB red curry paste (I used Thai Kitchen)
2 tsp sea salt + 1 tsp pepper

For a IP: Add all ingredients to an Instant Pot, close tamper to high pressure and set for 30 minutes.

If making in a crockpot: add all ingredients in and cook for 4 hours high or 6 hours low.

If making traditionally in a stock pot: sauté veggies first, then add lentils, curry, s + p and liquid and bring to a boil, then cover and reduce heat until lentils are cooked and broken down, about 15-20 minutes.

For more recipes from Sarah check out her cookbook, Simply Real Eating which is available on Amazon for $19.89.

––Karly Wood



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