Try this Lentil Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionIn skillet over med high heat, bring sherry to simmering. Add onion and saute 2 mins. Add carrots, sweet potato, bell pepper and garlic; saute 1 min or until sherry has evaportated. Spoon into slow cooker. Add remaining ingredients except salt and pepper. Cover and cook on low 8-10 hours, until lentils are very soft and stew is thick. Salt and pepper to taste. Serve with a fragrant rice, such as basmati or jasmine. Per serving--156 cals; 8G prot; .3G fat; 29G carb; 0 chol; 12MG sod; 4G fiber. From Vegetarian Times Typed by Lisa Greenwood Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 8 | ||
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Calories: 113 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 746.6mg | 26 % | |
Potassium 351.6mg | 9 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 15.1g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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