Curried Lentil and Tomato Stew (Crockpot)
Created by limeleaf on October 29, 2011
- Servings: 7
- Prep Time: 15m
- Cook Time: 3h
- Recipe #1687
Ingredients
- 1 tablespoon oil (olive oil)
- 1 to 2 onions, diced
- 2 to 3 carrots, diced
- 3 cloves garlic, minced
- 1 cup lentils (green or brown)
- 1 can tomatoes (with juice)
- 2 cups chicken stock (or veg stock for vegetarian stew)
- 2 teaspoons madras curry paste (or curry powder)
- 1 teaspoon salt
- 1 tablespoon red wine vinegar
How to Make
-
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.
Nutritional Facts
- 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