Curried Lentil Sweet Potato & Quinoa Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.75 cup Dry Lentils 0.50 cup Ziyad Red Lentils, dry 1 cup Ancient Harvest Traditional Whole Grain Quinoa, (1 serving =.25 cup dry)12 cups (2 boxes) Pacific Natural Foods Organic Low Sodium Chicken Broth8 cup, cubes Sweet potato (about 3 medium sweet potatoes)3 large (7-1/4" to 8-1/2" long) Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 454 gram(s) Muir Glen Organic Diced Tomatoes 1 tsp Cumin seed 1 tbsp Curry powder .25 tsp Cinnamon, ground 1 medium (2-1/2" dia) Onions, raw 1 tbsp Grapeseed Oil 3 cloves Garlic
Chop onion; saute in grapeseed oil in a large stock pot. Chop celery & carrots; add to pot and continue to saute. Add minced garlic and saute briefly, stirring constantly, then add the chicken broth. When the broth is boiling, add the lentils (picked over & rinsed), then add quinoa & cubed sweet potato, plus all the seasonings. Simmer until the lentils, sweet potato & quinoa are cooked through. Add one can of diced tomatoes, simmer 5 more minutes.
Serving Size: Make 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICAROO.
Serving Size: Make 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MICAROO.
Nutritional Info Amount Per Serving
- Calories: 364.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 247.2 mg
- Total Carbs: 71.1 g
- Dietary Fiber: 12.7 g
- Protein: 15.1 g
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