This stew and its mild curry sauce will warm you on a cold winter night. Serve with a whole grain roll or flatbread and enjoy your new favorite comfort food.
Ingredients
- 2 tsp. olive oil
1 onion, chopped
- 2 tsp. cumin
- 2 tsp. curry powder
â…› tsp. cayenne (optional)
1 (
- 8 oz.) can no-salt-added crushed tomatoes
- 8 oz. red potatoes, cubed
- 1 cup low-sodium vegetable broth
½ cup lentils
1 carrot, chopped
½ cup frozen green peas
¼ cup chopped fresh parsley
Instructions
- Heat oil in a large saucepan over medium heat. Sauté the onion until translucent (3-4 minutes), stirring frequently.
- Increase the heat to medium-high. Stir in the cumin, curry powder, and cayenne. Cook until fragrant (30 seconds).
- Stir in the tomatoes, potatoes, broth, lentils, and carrots. Bring to a boil. Reduce the heat and simmer, covered, until lentils are tender (30-40 minutes). Stir and add water as needed to keep from sticking.
- Stir in the peas and simmer to heat. Remove from the heat and stir in parsley.
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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