Lentils and Vegetable stew

Name: Lentils and Vegetable stew Recipe
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 4
Ingredients: Lentils halved red coloured 1 cup; Garlic 3 cloves chopped; Onions raw 1 cup chopped; Turmeric powder 0.5 tsp; Cauliflower florets 0.5 cup; Carrots diced 0.5 cup; Potatoes 1 cup diced; *Cumin seed 0.25 tsp; Butter unsalted 3 tbsp; Cilantro (coriander leaves) raw 3 tbsp; Red Ripe Tomatoes 0.5 cup chopped; Salt 1 tsp; Water or chicken/vegetable stock 4 cups

(1)

Minutes to Prepare: 3
Minutes to Cook: 20

Number of Servings: 4

Ingredients

Lentils, halved, red coloured, 1 cup Garlic, 3 cloves , choppedOnions, raw, 1 cup, chopped Turmeric powder, 0.5 tspCauliflower florets, 0.5 cupCarrots, diced, 0.5 cupPotatoes, 1 cup diced*Cumin seed, 0.25 tspButter, unsalted, 3 tbsp Cilantro (coriander leaves), raw, 3 tbsp Red Ripe Tomatoes, 0.5 cup, chopped Salt, 1 tspWater or chicken/vegetable stock, 4 cups

Directions

Fry the onions, cumin seed and garlic in the butter until light brown. Add turmeric powder and fry for 30 seconds more. Add washed lentils, potato, carrots and water/stock, salt and boil until well cooked. Add the tomatoes, cauliflower and cilantro and cook another 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user PEARLKAD.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 271.7
Total Fat: 18.1 g
Cholesterol: 47.5 mg
Sodium: 605.4 mg
Total Carbs: 23.1 g
Dietary Fiber: 6.2 g
Protein: 6.6 g

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Member Reviews

SERENITYJ1
Trying to reduce sodium in my diet, so I made this with water and reduced the salt to 1/2 tsp. I added fresh ground black pepper and substituted 1 Tbsp canola oil for the butter. It makes a nice supper, not too strongly flavoured that even my picky husband enjoyed. Whole wheat bread goes well. - 8/17/11