Indian Lentil Stew
Equipment
- Saucepan
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 & 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.
Nutrition values
Calories: 330 kcal