Curried Vegetable Lentil Stew
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Seasoned lentils cooked with cauliflower, kale, carrots and aromatic spices create a hearty vegetarian stew.
Servings |
68 oz. servings |
Servings |
68 oz. servings |
Ingredients
- 1 1/2 Tbsp olive or vegetable oil
- 1/3 cup yellow onion trimmed and diced
- 1 clove garlic peeled, minced
- 1 1/2 tsp fresh ginger root peeled and minced
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/4 tsp ground cayenne pepper or to taste
- 1/8 tsp ground turmeric
- 1 Tbsp canned tomato paste
- 3 cups low sodium vegetable broth
- 8 oz dried brown lentils (uncooked) rinsed and drained
- 1/2 pound fresh cauliflower washed, trimmed, cut into 1" florets
- 2/3 cup fresh carrot peeled and diced
- 2/3 cup fresh kale greens washed, stems removed, sliced thin
- 1 1/4 tsp coarse kosher salt
Servings: 8 oz. servings
Units:
Ingredients
Servings: 8 oz. servings
Units:
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Instructions
- In stockpot over medium-high heat, heat oil. Add onion. Saute until lightly caramelized, 6 to 8 minutes.
- Add ginger and garlic. Saute until aromatic, 30 seconds.
- Add cumin, coriander, cayenne, turmeric and tomato paste. Saute 5 minutes.
- Add broth and remaining ingredients. Bring to boil. Reduce heat. Simmer until lentils are tender, 20 to 25 minutes. Serve hot.
Nutrition Facts
Calories | 110kcal |
Total FatSaturated FatTrans Fat | 4.5g0g0g |
Cholesterol | 0mg |
Sodium | 320mg |
Total CarbDietary FiberSugars | 14g5g3g |
Protein | 5g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.