Indian Lentil Stew
Time needed
55 min
preparation
Ingredients
- 2 Tbs. butter
- 1 lg. onion, chopped
- 1 Tbs. curry powder
- 2 Tbs. all-purpose flour
- 1 14-oz. can vegetable broth
- 3/4 C. dried lentils, sorted, rinsed
- 1/2 tsp. salt
- 1/2 C. apple juice
- 3 C. pieces (1 inch) peeled dark-orange sweet potatoes
- 1 C. frozen sweet peas
- sour cream or plain yogurt, if desired
- chutney, if desired
Directions
In 3-quart saucepan, melt butter over medium-high heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. Stir in flour. Gradually add broth, stirring constantly, until thickened. Stir in lentils and salt. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in apple juice, sweet potatoes and peas. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender. Top individual servings with sour cream and chutney if desired.
