Red Lentil and Sweet Potato Stew
Multigrain Crispbread
Ingredients
- 1 tsp curry powder
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 Tbsp olive oil
- ½ cup diced onion
- ¼ tsp salt
- 2 cloves garlic, minced
- 2 tsp ginger paste
- 1 large sweet potato, peeled and cubed
- 1 small red bell pepper, diced
- ½ cup red lentils
- 2 cups vegetable broth
Instructions
- Cook curry powder, cumin, and turmeric in hot oil in a Dutch oven over medium heat 1 minute. Add onion and salt; cook, stirring often, 4 minutes.
- Add garlic and ginger; cook 1 minute. Add potato and bell pepper; cook 1 minute. Stir in lentils and broth. Bring to a boil; reduce heat, and simmer 20 minutes or until lentils are tender.
Side Dish Ingredients
- 2 slices multigrain crispbread
Side Dish Instructions
- Serve crispbread with stew.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
358
|
35
|
393
|
| Fat (g) | 8 | 0 | 8 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 17 | 2 | 19 |
| Carb (g) | 56 | 8 | 64 |
| Fiber (g) | 13 | 3 | 16 |
| Sodium (mg) | 776 | 65 | 841 |
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
