Pantry Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 large white onion1 cup chopped carrots (I usually use the prepeeled bagged kinds when they're on sale)2 c red lentils1 can diced tomatoes1 can chickpeas2 tbsp curry powder (Lahore brand is good)3 tbsp toasted ground cumin seeds5 small cloves garlicLarge pinch jerk seasoning
Slice onion into whatever size pieces you like, they'll be mush after going in the crockpot. Combine with cumin and garlic, heat in nonstick pan till translucent and browned in spots. Add to crockpot. Drain chickpeas and add to everything else in crockpot. Don't drain tomatoes. And rinse the lentils really well! The cheap brand I get at the local Indian store is always full of rocks.
Add about 1 cup water and cook on 'high' for 2 hours then 'low' for about 4 hours. Makes 8 very generous servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PREMMERIDIAN.
Add about 1 cup water and cook on 'high' for 2 hours then 'low' for about 4 hours. Makes 8 very generous servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PREMMERIDIAN.
Nutritional Info Amount Per Serving
- Calories: 170.4
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 221.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 9.1 g
- Protein: 8.9 g
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