Persian Multi-lentil Stew
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 81.2
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 83.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.7 g
- Protein: 3.7 g
View full nutritional breakdown of Persian Multi-lentil Stew calories by ingredient
Number of Servings: 10
Ingredients
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1/2 cup green lentils
1/4 cup dried Split Peas
1/4 cup red Lentils
1 large Onion, sliced thin
1 pkg frozen Spinach, thawed and chopped
1 cup chopped Carrots
1 large Tomato, chopped
2 fresh green chilies, split
6 cups water
2 T Vegetable Oil
5 cloves Garlic
1 T grated Ginger Root
1 T coriander seeds, ground
1 tsp salt
1/2 tsp cayenne
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp tumeric
1/2 cup water
Directions
Combine lentils, peas, 6 cups water, 1/2 of onion, undrained spinaach, carrots, tomato and chilies in large saucepan. Heat to boiling and simmer for 15-20 minutes.
Heat oil in large skillet and saute remaing onions, garlic and ginger until dark browned but not burned. Add spices and saute for 30 seconds until fragrant. Deglaze with 1/2 cup water and bring to boil.
Add garlic spice mixture to lentils and simmer uncovered for 15 minutes.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LESLIE511.
Heat oil in large skillet and saute remaing onions, garlic and ginger until dark browned but not burned. Add spices and saute for 30 seconds until fragrant. Deglaze with 1/2 cup water and bring to boil.
Add garlic spice mixture to lentils and simmer uncovered for 15 minutes.
Makes 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user LESLIE511.
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