Curried Lentil and Tomato Stew (Crockpot)
Recipe: #1687
October 29, 2011
Categories: Curries, Slow Cooker, Gluten-Free, Heart Healthy, High Fiber, No Eggs, Non-Dairy, more
"Easy to make, nutritious, and adaptable, this is my kind of comfort food. It also freezes well. Can be made vegetarian by using vegetable stock instead of chicken stock."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (143.5 g)
- Calories 179.2
- Total Fat - 3.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 22.7 mg
- Sodium - 428.5 mg
- Total Carbohydrate - 27.7 g
- Dietary Fiber - 12 g
- Sugars - 4.5 g
- Protein - 11 g
- Calcium - 48 mg
- Iron - 3.1 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Saute the onion in the oil in a small skillet. Add the garlic after a few minutes and cook briefly. Put the onion mixture into the crock pot and add all the other ingredients except the vinegar.
Step 2
Cook on high for 3 hours. Add the vinegar, and taste for salt, adding more if necessary.
Tips
No special items needed.
1 Reviews
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