On My Hearth: Slow Cooker South Indian Lentil Stew

Here we are, back in Central Florida after a wonderful three weeks down south.  I will write a more detailed holiday post soon, but in the meantime I want to share a fantastic stew recipe with you. 

This Weight Watchers recipe is perfect for a chilly winter's night, savory & filling and warm! At only 6 Points Plus per serving, it's a great way to jumpstart those New Years weight-loss resolutions!

You may serve it over rice, or with a hunk of good whole grain bread as I did.  Enjoy!



Slow Cooker South Indian Lentil Stew

  2                     cup(s) dry lentils -- red variety
  15                oz  canned diced tomatoes
  10                oz  chopped frozen spinach -- thawed and drained
  4               cups  vegetable broth
  1              small  onion -- minced
  1               Tbsp  ginger root -- fresh, minced
  1               Tbsp  minced garlic
  1               Tbsp  curry powder
  1                tsp  mustard seed
     1/2           tsp  ground cumin
     1/2           tsp  ground coriander
     1/4           tsp  cayenne pepper
  1               Tbsp  kosher salt
  2                tsp  sugar
  2                tsp  fresh lemon juice
     1/3           cup  cilantro -- fresh, minced

Combine all ingredients, except lemon juice and cilantro, in a slow cooker. Cook until thick and creamy and lentil are soft, about 3 hours on high or 6 hours on low. Season to taste with more salt and pepper, if desired; stir in lemon juice and cilantro

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Serves 6; Per 1-cup Serving (based upon Mastercook's calculations): 154 Calories; 3g Fat (17.4% calories from fat); 6g Protein; 27g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 2271mg Sodium.  

6 PointsPlus Value