Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Servings:
18
Ingredients
Directions
Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Cook’s Note
I use a 9 ½-quart Le Creuset(R) Dutch oven. As with most stews, the longer it cooks, the better it tastes! Don't be afraid to modify the amount and kind of spices to your own liking.
Nutrition Facts (per serving)
| 157 | Calories |
| 1g | Fat |
| 27g | Carbs |
| 8g | Protein |
