Vegetarian

Persian Multi-lentil Stew is for Dinner.

Persian Multi-lentil Stew takes several minutes to prepare.

Persian Multi-lentil Stew takes several minutes to cook.

Persian Multi-lentil Stew makes 10 servings.

The ingredients for Persian Multi-lentil Stew are:

1/2 cup green lentils
1/4 cup dried Split Peas
1/4 cup red Lentils
1 large Onion, sliced thin
1 pkg frozen Spinach, thawed and chopped
1 cup chopped Carrots
1 large Tomato, chopped
2 fresh green chilies, split
6 cups water
2 T Vegetable Oil
5 cloves Garlic
1 T grated Ginger Root
1 T coriander seeds, ground
1 tsp salt
1/2 tsp cayenne
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp tumeric
1/2 cup water

Here is how you make Persian Multi-lentil Stew:

Combine lentils, peas, 6 cups water, 1/2 of onion, undrained spinaach, carrots, tomato and chilies in large saucepan. Heat to boiling and simmer for 15-20 minutes.Heat oil in large skillet and saute remaing onions, garlic and ginger until dark browned but not burned. Add spices and saute for 30 seconds until fragrant. Deglaze with 1/2 cup water and bring to boil. Add garlic spice mixture to lentils and simmer uncovered for 15 minutes.Makes 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user LESLIE511.

The nutritional information for Persian Multi-lentil Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 81.2

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 83.2 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 3.7 g
• Protein: 3.7 g