Veg Slow Cooker--Lentils with Almonds & Raisins

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Lentils with Almonds and Raisins

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 cup lentils

1 teaspoon cinnamon

1 teaspoon ground cardamom

1 bay leaf

3 cups Vegetable Broth -- (page 48)

1/2 cup raisins -- or dried currants

1/4 cup chopped toasted almonds or pumpkin seeds

1/2 cup plain yogurt -- or sour cream

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper -- (to 1/4 tsp.)

black pepper to taste

 

In a skillet, heat oil on medium-high heat and stir-fry lentils for 2 to 3

minutes. Transfer toasted lentils to the slow cooker with cinnamon, cardamom,

bay leaf, and vegetable broth. Cook on low heat for 9 to 10 hours or until

lentils are tender. Set slow cooker on high and stir in raisins and almonds.

In a small bowl, mix yogurt with cumin, cayenne, and black pepper. Stir in

yogurt mixture and heat until warm. Remove bay leaf before serving. Taste and

adjust seasonings before serving.

 

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 391 Calories; 8g Fat (17.5% calories from

fat); 20g Protein; 64g Carbohydrate; 18g Dietary Fiber; 6mg Cholesterol; 1241mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : This dish can be served by itself, over rice or on baked potatoes. The

seasonings in this recipe tend towards a Spanish influence, but the spices can

be easily changed to curry or Italian seasonings for variety. Try cranberry

sauce or Cranberry Chutney (page 106) with this dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0