Lentil-Vegetable Stew
19
19
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)
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?
