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Lentil Vegetable Stew

 

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.
22

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

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 2603% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 16g 16%
Dietary Fiber 21g 84%
Sugars g
Protein 35g
Vitamin A 72% Vitamin C 14%
Calcium 9% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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