Lentil Vegetable Stew

9
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"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. "

Original recipe yields 9 servings
OK

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 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 & Variations


No special items needed.

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