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Lentil-Vegetable Stew

 

19

Yield

6

servings

Prep

10

min

Cook

20

min

Ready

30

min

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, diced
1 medium green bell peppers
green
2 tablespoons garlic cloves
minced
2 cups lentils
6 cups vegetable stock
¼ teaspoon cumin seeds
ground
*
1 teaspoon curry powder
¼ teaspoon cinnamon
*

Directions

In a skillet over medium high heat, bring sherry to a simmer.

Add onions and sauté 2 minutes.

Add carrots, sweet potato, bell pepper, and garlic; sauté 1 minute until sherry evaporates.

Spoon into slow cooker.

Add remaining ingredients. Cover and cook on low for 8 to 10 hours until lentils are cooked. Add salt and pepper to taste. Serve over rice (recommend basmati or jasmine)

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 379g (13.4 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 15g 15%
Dietary Fiber 21g 85%
Sugars g
Protein 35g
Vitamin A 74% Vitamin C 39%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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