Fish

Pantry Lentil Stew is for Dinner.

Pantry Lentil Stew takes 20 minutes to prepare.

Pantry Lentil Stew takes 6 minutes to cook.

Pantry Lentil Stew makes 8 servings.

The ingredients for Pantry Lentil Stew are:

1/2 large white onion
1 cup chopped carrots (I usually use the prepeeled bagged kinds when they're on sale)
2 c red lentils
1 can diced tomatoes
1 can chickpeas
2 tbsp curry powder (Lahore brand is good)
3 tbsp toasted ground cumin seeds
5 small cloves garlic
Large pinch jerk seasoning

Here is how you make Pantry Lentil Stew:

Slice onion into whatever size pieces you like, they'll be mush after going in the crockpot. Combine with cumin and garlic, heat in nonstick pan till translucent and browned in spots. Add to crockpot. Drain chickpeas and add to everything else in crockpot. Don't drain tomatoes. And rinse the lentils really well! The cheap brand I get at the local Indian store is always full of rocks. Add about 1 cup water and cook on 'high' for 2 hours then 'low' for about 4 hours. Makes 8 very generous servings.Number of Servings: 8Recipe submitted by SparkPeople user PREMMERIDIAN.

The nutritional information for Pantry Lentil Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 170.4

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 221.8 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 9.1 g
• Protein: 8.9 g

Pantry Lentil Stew is Indian cuisine.