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Lentil-Vegetable Stew

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsSelenium, Zinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Wine sherry

  2. 1 cup 62g / 2 1/5oz Onion chopped

  3. 1 cup 110g / 3.9oz Carrot shredded

  4. 1/2 cup 73g / 2.6oz Potato sweet diced

  5. 1 cup 237ml Pepper green (medium)

  6. 2 tablespoons 30ml Garlic clove minced

  7. 2 cups 474ml Lentils

  8. 6 cups 1422ml Vegetable broth - (home made)

  9. 1/4 teaspoon 1 1/3ml Cumin seed - ground

  10. 1 teaspoon 5ml Curry powder

  11. 1/4 teaspoon 1 1/3ml Cinnamon

Instructions Jump to Ingredients ↑

  1. In a skillet over medium high heat, bring sherry to a simmer. Add onions and saute 2 minutes. Add carrots, sweet potato, bell pepper, and garlic; saute 1 minute until sherry evaporates. Spoon into slow cooker.

  2. 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)

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