Lentil Vegetable Stew
Recipe: #743
October 17, 2011
Categories: Side Dishes, Beans, Spinach, Sweet Potato/Yam, Indian, more
"I really like making this dish as a side dish to go with some Indian Curries and stuff. I got it originally from MSN Food and Entertaining a long way back. I also like the fact that this dish can be put in separate containers and froze and it turns out just as good reheated. Really delicious with some great vegetable flavors. "
Ingredients
Nutritional
- Serving Size: 1 (326.1 g)
- Calories 464.3
- Total Fat - 3.7 g
- Saturated Fat - 1.8 g
- Cholesterol - 13.1 mg
- Sodium - 72.4 mg
- Total Carbohydrate - 85.2 g
- Dietary Fiber - 18.2 g
- Sugars - 3.9 g
- Protein - 22.2 g
- Calcium - 68.8 mg
- Iron - 6.6 mg
- Vitamin C - 6.1 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Heat oil over medium heat in a 6 quart pan until hot
Step 2
Add chopped onion and cook 8 - 10 minutes until tender and lightly browned
Step 3
Stir in minced ginger, garam masala and minced garlic and cook for 1 minute until fragrant
Step 4
Add water, lentils, sweet potatoes, diced tomatoes and salt and bring to a boil. When boiling lower heat to low and simmer covered for 25 minutes until lentils and potatoes are tender. Stirring occasionally
Step 5
Add spinach and heat through. Serve as a side dish or a main dish.
Tips
No special items needed.