Curried Lentil And Vegetable Stew (3.5 PTS)

Recipe Ingredients

6 oz	170g	Brown or green lentils
1 tablespoon	15ml	Curry powder
2 teaspoons	10ml	Fresh ginger root - minced
1 1/2 teaspoons	7.5ml	Ground coriander
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 cups	219g / 7.7oz	Cauliflower florets
1 cup	110g / 3.9oz	Carrots - diagonally sliced
1 cup	160g / 5.6oz	Green beans - cut in 1/2" slices
1 cup	62g / 2.2oz	Onion - cut into 1/2" wedges (medium)
8 oz	227g	Chick-peas - canned, drained
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

1. In large saucepan, combine 5 cups water, the lentils, curry powder,

ginger, coriander and cumin. Bring to a boil; reduce heat to low. Cover

and simmer, with lid slightly ajar, 20 minutes. 2. Add cauliflower,

carrot, green beans and onion; press vegetables down to cover with liquid.

Bring to a boil; reduce heat to low. Simmer, with lid slightly ajar,

until lentils are tender, 15 minutes more. Stir in chick-peas, salt and

pepper and cook until heated through, 3-5 minutes. Divide evenly among 4

bowls and serve.

Serving (about 2 cups) provides: 2 v, 2 p, 1 b. Per serving: 260 cal, 3 g

fat, 0 g sat, 0 mg chol, 550 mg sod, 44 g car, 11 g fib, 18 g pro, 96 mg

calcium.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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