SPICY RED LENTIL VEGETABLE STEW
SERVES 6
PREP TIME: 20 Minute(s)
COOK TIME: 40 Minute(s)
INGREDIENTS
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1 Tbsp. olive oil
2 medium medium jalapeno peppers, finely chopped
1 tsp. cumin seeds
2 Knorr® Vegetarian Vegetable Bouillon Cubes, dissolved in 3 cups water
1 cup red lentils, rinsed and drained
1 can (28 oz.) whole peeled tomatoes, undrained and chopped
4 carrots, cut into 1-inch pieces (about 2 cups)
2 medium potatoes, cut into 1-inch pieces (about 3 cups)
1 Tbsp. curry powder
1 Tbsp. lemon juice
1/2 cup frozen green peas
1 Tbsp. chopped fresh cilantro
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PREPARATION
Heat olive oil in 1-quart saucepan over medium heat and cook jalapenos and cumin seeds, stirring occasionally, 2 minutes. Remove from heat and set aside.
Bring vegetable bouillon mixture, lentils, tomatoes with juice, carrots, potatoes, curry powder and lemon juice to a boil in 4-quart saucepot over high heat. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until vegetables are tender. Stir in jalapeno mixture and peas. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and ground black pepper. Sprinkle with cilantro and serve, if desired, with hot cooked rice.
NUTRITION INFORMATION per serving
Calories 230, Calories From Fat 35, Saturated Fat 0g, Total Fat 4g, Cholesterol 0mg, Sodium 710mg, Total Carbohydrates 39g, Sugars 3g, Dietary Fiber 14g, Protein 12g
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