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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.0
  • Total Fat: 3.1 g
  • Cholesterol: 138.2 mg
  • Sodium: 804.0 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 21.6 g

View full nutritional breakdown of Red Lentil Stew calories by ingredient
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Red Lentil Stew

Submitted by: JUNEAUBRAT

Introduction

This has a curry taste to it so you could use chicken instead of the shrimp or omit both for a straight vegetarian meal. This has a curry taste to it so you could use chicken instead of the shrimp or omit both for a straight vegetarian meal.
Number of Servings: 4

Ingredients

    2 tsps. olive oil
    1 cup small diced red onion
    1 cup small diced carrot
    1 cup small diced celery
    1 cup small diced sweet potato
    3 cloves fresh garlic, minced
    1 cup red lentils
    1/2 bunch fresh kale, finely shredded
    3-4 cups water
    1 tsp coriander
    1 1/2 tsp cumin
    1/2 tsp red pepper flakes
    1/4 tsp chipolte chili powder
    10 oz. P & D Shrimp 30 ct. raw
    Salt & Pepper to taste

Directions

Into heavy bottomed pot, add olive oil and heat on medium. When oil is hot, add onion and saute till translucent-about 3-4 minutes.
Add carrot and celery and cook an additional 3 minutes. Add garlic and cook one more minute.
Rinse lentils and add to pot with 3 cups of water.
Add the spices and salt and pepper to taste.
Add sweet potatoes and kale. Turn heat down to low and simmer, uncovered, 30 minutes. Add more water if needed to the consistency desired.
Turn heat up to medium and add shrimp and cook till shrimp are pink and done, about 3-5 minutes.
Serve hot.


Serving Size: 4






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