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