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Lentil Vegetable Stew

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Recipe

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

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



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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 2603% 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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