Hearty Lentil Stew

Coconut adds a sweet touch, and cumin a dash of spice (plus antioxidants), to a dish loaded with heart-healthy fiber.

Ingredients

  • 1 cup(s) lentils, picked through and rinsed
  • 1 3/4 cupvegi broth
  • 1 tablespoon(s) vegetable oil
  • 1 tablespoon(s) cumin seeds
  • 2 shallots, thinly sliced
  • 1/3 cup(s) sweetened shredded coconut
  • 1 large (10-ounce) Yukon gold potato, peeled and cut into 1/4-inch cubes
  • 6 ounce(s) baby spinach
  • 1/4 teaspoon(s) salt

Directions

  1. In 2-quart saucepan, combine lentils, broth, and 1 cup water. Heat to boiling on high. Cover and reduce heat to medium-low; simmer 15 minutes or until tender.
  2. Meanwhile, in deep 12-inch skillet, heat oil on medium until hot. Add cumin seeds and cook 15 to 30 seconds or until fragrant, stirring. Add shallots and coconut; cook 3 minutes or until golden brown, stirring occasionally. Stir in potatoes and cook 2 minutes. Carefully pour lentil mixture into skillet; stir to combine. Cover and cook 10 minutes.
  3. Stir in spinach and salt. Cook 2 minutes or until spinach is wilted, stirring.

Nutritional Information
(per serving)

Calories 305
Total Fat 7g
Saturated Fat 3g
Cholesterol
Sodium 420mg
Total Carbohydrate 47g
Dietary Fiber 20g
Sugars
Protein 17g
Calcium
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