Appetizers / Soups / Salads

Curried Lentil Sweet Potato and Quinoa Stew takes 20 minutes to prepare.

Curried Lentil Sweet Potato and Quinoa Stew takes 30 minutes to cook.

Curried Lentil Sweet Potato and Quinoa Stew makes 8 servings.

The ingredients for Curried Lentil Sweet Potato and Quinoa Stew are:

0.75 cup Dry Lentils
0.50 cup Ziyad Red Lentils, dry
1 cup Ancient Harvest Traditional Whole Grain Quinoa, (1 serving =.25 cup dry)
12 cups (2 boxes) Pacific Natural Foods Organic Low Sodium Chicken Broth
8 cup, cubes Sweet potato (about 3 medium sweet potatoes)
3 large (7-1/4" to 8-1/2" long) Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
454 gram(s) Muir Glen Organic Diced Tomatoes
1 tsp Cumin seed
1 tbsp Curry powder
.25 tsp Cinnamon, ground
1 medium (2-1/2" dia) Onions, raw
1 tbsp Grapeseed Oil
3 cloves Garlic

Here is how you make Curried Lentil Sweet Potato and Quinoa Stew:

Chop onion; saute in grapeseed oil in a large stock pot. Chop celery & carrots; add to pot and continue to saute. Add minced garlic and saute briefly, stirring constantly, then add the chicken broth. When the broth is boiling, add the lentils (picked over & rinsed), then add quinoa & cubed sweet potato, plus all the seasonings. Simmer until the lentils, sweet potato & quinoa are cooked through. Add one can of diced tomatoes, simmer 5 more minutes.Serving Size: Make 8 2-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user MICAROO.

The nutritional information for Curried Lentil Sweet Potato and Quinoa Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 364.3

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 247.2 mg
• Total Carbs: 71.1 g
• Dietary Fiber: 12.7 g
• Protein: 15.1 g