Indian

Curried Vegetable and Lentil Stew is for Soup.

Curried Vegetable and Lentil Stew takes 20 minutes to prepare.

Curried Vegetable and Lentil Stew takes 80 minutes to cook.

Curried Vegetable and Lentil Stew makes 8 servings.

The ingredients for Curried Vegetable and Lentil Stew are:

2 Tbsp Olive Oil
1 Medium Onion - diced
5 Stalks of Celery - diced
1 Cup Diced Carrots
4 cloves garlic
3 Turnips Diced
2 Cups sliced Mushrooms
1 Zucchini - sliced
1 Summer Squash - sliced
2 Cups Dried Green Lentils
1 Bay Leaf
2-4 Tbsp Curry Powder
1 tsp Garam Marsala
1-2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper (or less)
1 qt (4 cups) Pacific Foods Low Sodium Vegetable Broth
1 qt (4 cups) Water
1 can (14 oz) Light Coconut Milk
Fresh Cilantro diced for each serving

Here is how you make Curried Vegetable and Lentil Stew:

Chop all the vegetables into dices or slices. Put onions, celery, garlic and carrots into large pot with olive oil and saute until translucent. Add zucchini, squash and turnips. Continue to cook. Add salt, pepper and curry powder to coat vegetables. Add broth and water, bay leaf and other seasonings to taste. Add 2 cups dried lentils. Bring to a boil, then cover and let simmer for 1 hour. Taste and add more curry, salt, pepper or cayenne to taste. Add one can of Coconut Milk and stir. Add freshly chopped cilantro before serving. Can be frozen. Made 17 cups for me, about 8.5 2-cup servings (16 oz each.) Number of Servings: 8.5Recipe submitted by SparkPeople user TURTLE_MOM.

The nutritional information for Curried Vegetable and Lentil Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.7

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 679.2 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 7.6 g
• Protein: 6.3 g

Curried Vegetable and Lentil Stew is Indian cuisine.

The dietary needs meet for Curried Vegetable and Lentil Stew is Vegetarian