Lentil-Vegetable Stew
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INGREDIENTS
INSTRUCTIONS
In a skillet over medium high heat, bring sherry to a simmer. Add onions and saute 2 minutes. Add carrots, sweet potato, bell pepper, and garlic; saute 1 minute until sherry evaporates. Spoon into slow cooker. Add remaining ingredients. Cover and cook on low for 8 to 10 hours until lentils are cooked. Add salt and pepper to taste. Serve over rice (recommend basmati or jasmine)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (108g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 97 | ||
| Calories from Fat: 3 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 0 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.8mg | 0 % | |
| Potassium 333.4mg | 9 % | |
| Total Carbohydrate 17.5g | 5 % | |
| Dietary Fiber 6.6g | 26 % | |
| Sugars, other 10.8g | ||
| Protein 7.1g | 10 % | |
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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. |
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Calories per serving: 97
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