Hearty Lentil Stew

By SapphireBlu957

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

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 -

Ingredients

• 1 * 1 cup(s) lentils, picked through and rinsed
• 1 * 1 can(s) (14- to 14.5-ounce ) lower-sodium chicken broth (about 1 3/4 cup)
• 1 * 1 tablespoon(s) vegetable oil
• 1 * 1 tablespoon(s) cumin seeds
• 2 * 2 shallots, thinly sliced
• 1/3 * 1/3 cup(s) sweetened shredded coconut
• 1 * 1 large (10-ounce) Yukon gold potato, peeled and cut into 1/4-inch cubes
• 6 * 6 ounce(s) baby spinach
• 1/4 * 1/4 teaspoon(s) salt

Details

Servings 4
Adapted from goodhousekeeping.com

Preparation

Step 1

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.