Dinner

Lentil, Vegetable and Rice Curry Stew is for Dinner.

Lentil, Vegetable and Rice Curry Stew takes several minutes to prepare.

Lentil, Vegetable and Rice Curry Stew takes several minutes to cook.

Lentil, Vegetable and Rice Curry Stew makes 8 servings.

The ingredients for Lentil, Vegetable and Rice Curry Stew are:

- 4 tbs peanut oil
- 1 entire large onion, diced
- 5 cloves garlic
- 5 tbs curry powder
- 1 large eggplant, peeled and chopped
- 5-6 small kousa squash (sub summer squash if you can't find kousa)
- 2 14.5 oz cans of diced tomatoes
- 0.5 cup rice
- 1.5 cups *dried* lentils (not cooked)
- 1 can vegetable stock (broth if you can't get stock)
- 3 cups water
- salt to taste (nutrition information has 2 tsp)

Here is how you make Lentil, Vegetable and Rice Curry Stew:

- Put oil in large stock pot and heat.- Add in onions and garlic. Slowly sweat these until the onions become translucent.- Add in curry powder and stir until incorporated with oil.- Add in eggplant and squash and cook a few minutes longer.- Add lentils, tomatoes, rice, vegetable broth and water. Bring to a boil quickly and then reduce to a simmer.- Cook ~30-40 minutes until lentils and rice are cooked.- Makes 8 complete servings of 1.5 cups, plus a small bowl leftover.Number of Servings: 8.5Recipe submitted by SparkPeople user H0TARU.

The nutritional information for Lentil, Vegetable and Rice Curry Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 261.2

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 848.9 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 12.7 g
• Protein: 12.4 g

Lentil, Vegetable and Rice Curry Stew is Indian cuisine.

The dietary needs meet for Lentil, Vegetable and Rice Curry Stew is Vegan