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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 885.8 mg
  • Total Carbs: 58.3 g
  • Dietary Fiber: 19.4 g
  • Protein: 18.0 g

View full nutritional breakdown of Curried Bean and Lentil Stew (Homemade Baked Beans) calories by ingredient
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Curried Bean and Lentil Stew (Homemade Baked Beans)

Submitted by: SUNPANTHER

Introduction

Very easy and nutritious meal. Lovely over a bowl of steamed veg. I make a batch (varying the spices) each week, so I always have a filling meal quick to hand. Make a bigger batch and freeze some. Very easy and nutritious meal. Lovely over a bowl of steamed veg. I make a batch (varying the spices) each week, so I always have a filling meal quick to hand. Make a bigger batch and freeze some.
Number of Servings: 4

Ingredients


    Ingredients:
    2 cans crushed tomatoes,
    1 can water
    1 cup of chopped onions or leeks
    3 cloves garlic, chopped
    1 can kidney beans
    1 can chick peas (garbanzo beans)
    1 can lima beans
    1/2 cup puy (french) lentils (brown lentils will do)
    1 tbspn curry powder OR 1 tbspn oregano - depending on the flavour you like!
    1 tspn chicken stock powder

Tips

Wonderful on a pile of steamed vegies, kale, spinach, quinoa or cous cous. Or for a quick and filling breakfast, on a thick piece of whole grain toast. May be sprinkled with parmesan (not vegan) or dukkah.


Directions

Throw everything into a large saucepan, Bring to boil, cover and simmer for an hour (or as long as you like in a slow cooker). Take the lid off and continue to simmer for another 30 minutes, stirring occasionally. This step is optional, but cooking the stew 'down' thickens it and concentrates the flavours. Enjoy!

Serving Size: makes 4 heaped cups of stew

Number of Servings: 4

Recipe submitted by SparkPeople user SUNPANTHER.






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