Hearty Lentil Stew - Revised
- Number of Servings: 6
Ingredients
1 c. lentils, rinsed2 cups chicken or beef broth1 Tbsp. olive oil1 Tbsp. cumin seeds2 shallots, thinly sliced1/3 - 1/2 cup sweetened shredded coconut1 med. Yukon gold potato, peeled and cut into 1/4 inch dice6 oz. baby spinach2 T. chopped cilantro (fresh) or 2 tsp. dried1 cup sliced summer squash5 green onions, sliced (white and part of green)1 1/2 plum tomatoes, chopped1 medium sweet potato, diced1/2 tsp Sriracha Sauce2 tsp. minced garlicSalt, pepper to taste
1) In 2 quart saucepan, combine lentils, broth, and 1 cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
2) Meanwhile, slice shallots thinly and dice potato.
3) In a deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes.
4) Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
5) Stir in spinach and 1/4 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring.
Edit: new additions:
6) Saute green onions, garlic and summer squash for 1-2 minutes. Add tomatoes and sweet potatoes and cook another 2 minutes. Add to stew and cook for another 10-15 minutes, or until sweet potato is tender. Add salt and pepper to taste. Serve hot.
Makes 6 servings - about 1 to 1 1/2 cups per serv.
Number of Servings: 6
Recipe submitted by SparkPeople user GMACHEF.
2) Meanwhile, slice shallots thinly and dice potato.
3) In a deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes.
4) Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
5) Stir in spinach and 1/4 teaspoon salt. Cook 2 minutes or until spinach is wilted, stirring.
Edit: new additions:
6) Saute green onions, garlic and summer squash for 1-2 minutes. Add tomatoes and sweet potatoes and cook another 2 minutes. Add to stew and cook for another 10-15 minutes, or until sweet potato is tender. Add salt and pepper to taste. Serve hot.
Makes 6 servings - about 1 to 1 1/2 cups per serv.
Number of Servings: 6
Recipe submitted by SparkPeople user GMACHEF.
Nutritional Info Amount Per Serving
- Calories: 162.3
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 319.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 4.9 g
- Protein: 6.5 g
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