Lentil Vegetable Stew
A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.
Yield
6 servingsPrep
30 minCook
8 hrsReady
8 hrsLow 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.
