Your slow cooker is an ally in the kitchen, especially when you’re craving a comforting, satisfying soup. In this simple stew, the red lentils fall apart tenderly and the vegetables are buttery. A little curry spice makes it interesting. It is also rich in fiber and high-quality plant-based protein.
Active time: 12 minutes | Total time: 5 hours 15 minutes (cooked on high) 8 hours 15 minutes (cooked on low)
Turmeric and lentil stew from the slow cooker
Ingredients
- 1 cup (192 g) red lentils
- 1 cup (128 g) chopped carrot
- 2 cups (214 g) chopped cauliflower
- 1 large onion, chopped
- 4 cups (960 g) vegetable broth or water
- 2 tsp curry powder
- 1/8 tsp salt
- 2 cups (134 g) kale, chopped
Directions
In a slow cooker, combine red lentils, carrots, cauliflower, onions, vegetable broth, curry powder and salt. Cover tightly and turn the stove to high. Cook on high for 5 hours or on low for 8 hours if desired.
When the time is up, remove the lid and stir. The lenses should fall apart. Stir in the kale, cover, and let stand for about five minutes to allow the kale to soften.
Serve hot or allow to cool completely and portion into containers to store tightly covered in the refrigerator for up to 4 days.
For 4 people | Serving Size: 1 1/4 cup
Nutritional values
Nutritional bonus: Potassium: 721 mg; Iron: 25%; Vitamin A: 320%; Vitamin C: 71%; Calcium: 10%
The post Turmeric and lentil stew from the slow cooker appeared first MyFitnessPal Blog.
