Curried Vegetable and Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tbsp Olive Oil1 Medium Onion - diced5 Stalks of Celery - diced1 Cup Diced Carrots4 cloves garlic3 Turnips Diced2 Cups sliced Mushrooms1 Zucchini - sliced1 Summer Squash - sliced2 Cups Dried Green Lentils1 Bay Leaf2-4 Tbsp Curry Powder1 tsp Garam Marsala 1-2 tsp Kosher Salt1 tsp Black Pepper1 tsp Cayenne Pepper (or less) 1 qt (4 cups) Pacific Foods Low Sodium Vegetable Broth1 qt (4 cups) Water1 can (14 oz) Light Coconut MilkFresh Cilantro diced for each serving
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.
Number of Servings: 8.5
Recipe submitted by SparkPeople user TURTLE_MOM.
Nutritional Info 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
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