Meatless Monday Lentil Stew

Cold, wet, rainy weekends call for some comfort food.  Meatless Monday lentil stew is one of my go to winter warmers.  Even though we are supposed to be transitioning into spring, Mother Nature hasn’t been paying attention. Served with delicious cheesy corn muffins {great for dipping} you’ll have a house full of happy campers.

Curried Lentil Stew

• 2 T. olive oil
• 1 large onion, chopped
• 1 c. peeled, diced carrot
• salt to taste
• 2 T. curry powder
• 2/3 c. wheat berries
• 1/2 cup each red lentils and black lentils {rinsed}
• 6 cups vegetable broth
• 1/2 bunch chopped kale or swiss chard
• 1 cup Stonyfield plain Greek Yogurt flavored with juice of 1/2 lemon and grated peel

Cook onion in olive oil in large soup pot for 5 minutes.  Stir in salt and carrots.  Add curry powder and stir to cover. Coof for additional few minutes.  Add wheat berries, lentils and the broth.  Bring to a boil and reduce heat.  Cover and allow to cook for one hour until wheat berries are done.  Taste and season if needed.

Add the greens 10 minutes before serving.  Mix the greek yogurt with lemon peel and juice.  Serve soup with a dollop of the yogurt on top.  I made a cheddar corn muffin to dunk in the lovely broth.