Red Lentil and Sweet Potato Stew
Multigrain Crispbread
Ingredients
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 3 Tbsp olive oil
- 1 large onion, diced
- 1 tsp salt
- 5 cloves garlic, minced
- 2 Tbsp ginger paste
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 1 red bell pepper, diced
- 1½ cups red lentils
- 1½ (32-oz) cartons vegetable broth
Instructions
- Cook curry powder, cumin, and turmeric in hot oil in a large Dutch oven over medium heat 1 minute. Add onion and salt; cook, stirring often, 4 minutes.
- Add garlic and ginger; cook 1 minute. Add potatoes and bell pepper; cook 1 minute. Stir in lentils and broth. Bring to a boil; reduce heat, and simmer 25 minutes.
Side Dish Ingredients
- 6 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with stew.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
340
|
35
|
375
|
| Fat (g) | 8 | 0 | 8 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 16 | 2 | 18 |
| Carb (g) | 52 | 8 | 60 |
| Fiber (g) | 12 | 3 | 15 |
| Sodium (mg) | 578 | 65 | 643 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
