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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.7
  • Total Fat: 6.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 679.2 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 7.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Curried Vegetable and Lentil Stew calories by ingredient
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Curried Vegetable and Lentil Stew

Submitted by: TURTLE_MOM

Introduction

I made this based on several recipes I saw. I'm sure each person's version will be different, but this is what I had in the fridge to make it out of today! We like ours a little spicy too, so adjust to your taste. I made this based on several recipes I saw. I'm sure each person's version will be different, but this is what I had in the fridge to make it out of today! We like ours a little spicy too, so adjust to your taste.
Number of Servings: 8

Ingredients

    2 Tbsp Olive Oil
    1 Medium Onion - diced
    5 Stalks of Celery - diced
    1 Cup Diced Carrots
    4 cloves garlic
    3 Turnips Diced
    2 Cups sliced Mushrooms
    1 Zucchini - sliced
    1 Summer Squash - sliced
    2 Cups Dried Green Lentils
    1 Bay Leaf
    2-4 Tbsp Curry Powder
    1 tsp Garam Marsala
    1-2 tsp Kosher Salt
    1 tsp Black Pepper
    1 tsp Cayenne Pepper (or less)
    1 qt (4 cups) Pacific Foods Low Sodium Vegetable Broth
    1 qt (4 cups) Water
    1 can (14 oz) Light Coconut Milk
    Fresh Cilantro diced for each serving

Directions

Chop all the vegetables into dices or slices. Put onions, celery, garlic and carrots into large pot with olive oil and saute until translucent. Add zucchini, squash and turnips. Continue to cook. Add salt, pepper and curry powder to coat vegetables. Add broth and water, bay leaf and other seasonings to taste. Add 2 cups dried lentils. Bring to a boil, then cover and let simmer for 1 hour. Taste and add more curry, salt, pepper or cayenne to taste. Add one can of Coconut Milk and stir. Add freshly chopped cilantro before serving. Can be frozen. Made 17 cups for me, about 8.5 2-cup servings (16 oz each.)

Number of Servings: 8.5

Recipe submitted by SparkPeople user TURTLE_MOM.






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