Indian Lentil Stew
Equipment
Ingredients
- 2 tablespoons butter or margarine
- 1 large onion chopped (1 cup)
- 1 tablespoon curry powder
- 2 tablespoons all-purpose flour
- 1 can 14 oz vegetable broth
- 3 ⁄4 cup dried lentils 6 oz, sorted, rinsed
- 1 ⁄2 teaspoon salt
- 1 ⁄2 cup apple juice
- 3 cups 1-inch pieces peeled dark-orange sweet potatoes
- 1 cup frozen sweet peas
- Sour cream or plain fat-free yogurt if desired
- Chutney if desired
Instructions
- In 3-quart saucepan, melt butter over medium-high heat.
- Add onion and curry powder; cook 2 minutes, stirring occasionally.
- Stir in flour.
- Gradually add broth, stirring constantly, until thickened.
- Stir in lentils and salt.
- Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
- Stir in apple juice, sweet potatoes and peas.
- Heat to boiling.
- Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
- Top individual servings with sour cream and chutney.
Notes / Tips / Wine Advice:
Curry powder is made of many spices, most often including cardamom, chiles, cinnamon, fennel seed, fenugreek, cumin, turmeric, nutmeg, coriander and cloves. The apple juice in this easy stew adds a sweet note that perks up the curry flavor.
Nutritional Information
Calories: 330 kcal