Lentil & Sweet Potato Stew

I was just reading through my new Whole Living magazine and came across an article on Eating Right for Under $15.  One of the recipes sounded really good, and although I haven’t tried it, I thought I’d share it with y’all. This yummy-sounding recipe packs in 18 grams of fiber and a whopping 19 grams of protein! WOW!!

Ingredients:

• 2 tablespoons canola oil
• 1 medium onion, chopped (about 1 cup)
• 2 medium carrots, peeled and chopped
• 2 medium celery ribs, chopped
• 1 bay leaf
• 1 garlic clove, minced
• 1.5 teaspoons curry powder
• 2 cups dried brown lentils, picked over and rinsed
• 2 medium sweet potatoes (about 1 pound), peeled and cute in 1/2 inch dice
• 1 package (9 ounces) frozen cut green beans
• 1 (14.5 ounces) can diced tomatoes in juice
• 1/2 cup chopped fresh cilantro
• Coarse salt an black pepper
• Plain low-fat yogurt, for serving

1. In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and by leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
2. Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
3. Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with a dollop of yogurt.

Per Serving: 345 calories, 19 g protein; 6 g fat; 57 g carb; 18 g fiber.

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Tags: bay leaf, black pepper, budget meal, canola oil, carrots, celery, Christy, cilantro, curry powder, dried brown lentils, Easy Recipes, garlic clove, green beans, lentil sweet potato stew, main dish, onion, plain low-fat yogurt, stew, sweet potatos, tomatoes, vegetarian

Category: Side Dish