Lentil vegetable stew--vt
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Sherry |
| ½ | medium | Onion; chop <1c> |
| 2 | mediums | Carrots; shredded <1c> |
| 1 | small | Sweet potato; peeled and diced <1/2c> |
| ½ | medium | Red bell pepper; diced<1/2c> |
| 4 | cloves | Garlic; chopped |
| 2 | cups | Lentils; dry |
| 6 | cups | Vegetable broth; very hot |
| ¼ | teaspoon | Cumin |
| 1 | teaspoon | Curry powder |
| ¼ | teaspoon | Cinnamon |
| ;salt and pepper to taste | ||
Directions
In skillet over med high heat, bring sherry to simmering. Add onion and saute 2 mins. Add carrots, sweet potato, bell pepper and garlic; saute 1 min or until sherry has evaportated. Spoon into slow cooker.
Add remaining ingredients except salt and pepper. Cover and cook on low 8-10 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; 8G prot; .3G fat; 29G carb; 0 chol; 12MG sod; 4G fiber.
From Vegetarian Times Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 01-07-95