TLC Cooking "Prep Food for the Week with a Slow Cooker Thai Lentil Stew"

Thai Lentil Stew

YIELD Serves 6.

I made this last Sunday and we ate it for three days and enjoyed it each and every day. It's easy, filling, flavorful, and great for this frigid weather. Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they help in managing blood-sugar disorders since their high fiber content prevents blood sugar spikes. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein. Best of all, they're super inexpensive and can feed a crowd.

This week try a Thai lentil stew:

INGREDIENTS

1 cup	red lentils
1 cup	carrots, peeled and chopped into bite-sized pieces
1 cup	celery, peeled and chopped into bite-sized pieces
1 cup	white onions, diced
1 14 oz can	organic canned diced tomatoes
4 cups	vegetable broth
1 tsp	cumin
2 tsp	curry powder
1 tsp	sugar
1 tsp	coriander
1/2 tsp	cardamom
1/2 tsp	cinnamon
1/2 tsp	ginger
3 cloves	garlic, chopped finely
1 can	organic unsweetened coconut milk
the juice of one lime
1/4 cup	plain yogurt for garnish

PREPARATION:

Method

Line the bottom of the slow cooker with rinsed lentils.
Top with veggies, tomatoes, broth, and spices.
Cook on low for 5 hours.
Before serving add coconut milk and lime juice. Top with yogurt for garnish.
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This recipe appears in: Soups