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Lentil-Vegetable Stew

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Submitted by vonnie

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¼ 59
CUP ML SHERRY *
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CARROTS
shredded
½ 118
CUP ML POTATOES
sweet, diced
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
green
2 3E+1
TABLESPOONS ML GARLIC CLOVES
minced
2 473
CUPS ML LENTILS
6 1.4
¼ 1.3
TEASPOON ML CUMIN SEEDS
ground
1 5
TEASPOON ML CURRY POWDER
¼ 1.3
TEASPOON ML 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 Arrow up button

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 260 3% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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