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Hearty Lentil Stew
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Hearty Lentil Stew
YIELD Makes 6 servings
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INGREDIENTS
| 1 | cup dried lentils, rinsed and sorted |
| 1 | package (16 ounces) frozen green beans, thawed |
| 2 | cups cauliflower florets |
| 1 | cup chopped onion |
| 1 | cup baby carrots, cut into halves crosswise |
| 3 | cups fat-free reduced-sodium chicken broth |
| 2 | teaspoons ground cumin |
| 3/4 | teaspoon ground ginger |
| 1 | can (15 ounces) chunky tomato sauce with garlic and herbs |
| 1/2 | cup dry-roasted peanuts |
PREPARATION:
Slow Cooker Directions
- Place lentils in slow cooker. Top with green beans, cauliflower, onion and carrots.
- Combine broth, cumin and ginger in large bowl; mix well. Pour mixture over vegetables in slow cooker. Cover; cook on LOW 9 to 11 hours.
- Stir in tomato sauce. Cover; cook on LOW 10 minutes. Ladle stew into bowls. Sprinkle peanuts evenly over each serving.
This recipe appears in:
Stews
NUTRITIONAL INFORMATION:
| Fiber | 16 g |
| Carbohydrate | 35 g |
| Saturated Fat | <1 g |
| Total Fat | 7 g |
| Calories from Fat | 22 % |
| Calories | 264 |
| Protein | 19 g |
| Sodium | 667 mg |
DIETARY EXCHANGE:
| Meat | 1 |
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1 |
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