Lentil Vegetable Stew--vt Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Sherry,
2 cup: Lentils, dry
1/2 medium: Onion, chop <1c>
6 cup: Vegetable broth, very hot
2 medium: Carrots, shredded <1c>
1/4 tsp: Cumin,
1 small: Sweet potato, peeled and
1 tsp: Curry powder,
-diced <1/2c>,
1/4 tsp: Cinnamon,
1/2 medium: Red bell pepper, diced<1/2c>
, salt and pepper to taste
4 centiliter: Garlic, chopped
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
Source from luhu.jp
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
Source from luhu.jp