Recipe Details
Ingredients
-
½cupred or green lentils
-
1cupchopped onion
-
1stalkcelery, chopped
-
2cupsshredded cabbage
-
1(28 ounce) canwhole peeled tomatoes, chopped
-
2cupschicken broth
-
3carrots, chopped
-
1clovegarlic, crushed
-
1teaspoonsalt
-
½teaspoonground black pepper
-
¼teaspoonwhite sugar
-
½teaspoondried basil
-
½teaspoondried thyme
-
¼teaspooncurry powder
Cooking Directions
-
Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
-
Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Cook’s Note:
Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.
Easy Cleanup
Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories112 | |
% Daily Value * | |
Total Fat 1g |
1% |
Saturated Fat 0g |
1% |
Cholesterol 2mg |
1% |
Sodium 938mg |
41% |
Total Carbohydrate 22g |
8% |
Dietary Fiber 8g |
29% |
Total Sugars 7g |
|
Protein 6g |
|
Vitamin C 25mg |
123% |
Calcium 86mg |
7% |
Iron 3mg |
17% |
Potassium 590mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved