Lentil Vegetable Stew

Name: Lentil Vegetable Stew
Cook time: 1 d
Total time: 1 d
Yield: 6
Cuisine: Indian
Ingredients: sherry; onions; carrots; potatoes; sweet red bell peppers; garlic; lentils; vegetable stock; cumin; curry powder; cinnamon; salt; black pepper

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Yield

6
servings

Prep

30
min

Cook

8
hrs

Ready

8
hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	sherry	*
1	cup	onions chopped
1	cup	carrots shredded
½	cup	potatoes sweet, peeled, diced
½	cup	sweet red bell peppers red, diced	*
4	each	garlic cloves, chopped
2	cups	lentils dry
6	cups	vegetable stock very hot
¼	teaspoon	cumin	*
1	teaspoon	curry powder
¼	teaspoon	cinnamon	*
1	x	salt to taste	*
1	x	black pepper to taste	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	sherry	*
237	ml	onions chopped
237	ml	carrots shredded
118	ml	potatoes sweet, peeled, diced
118	ml	sweet red bell peppers red, diced	*
4	each	garlic cloves, chopped
473	ml	lentils dry
1.4	l	vegetable stock very hot
1.3	ml	cumin	*
5	ml	curry powder
1.3	ml	cinnamon	*
1	x	salt to taste	*
1	x	black pepper to taste	*

Directions

In skillet over medium-high heat, bring sherry to simmering. Add onion and sauté 2 minutes. Add carrots, sweet potato, bell pepper and garlic; sauté 1 minute or until sherry has evaportated. Spoon into slow cooker.

Add remaining ingredients except salt and pepper. Cover and cook on low 8 to 10 hours, until lentils are very soft and stew is thick. Salt and pepper to taste. Serve with a fragrant rice, such as basmati or jasmine.

Per serving: 156 cals; 8 gm prot; .3 gm fat; 29 gm carb; 0 chol; 12 mg sod; 4 gm fiber.