Curried Lentil and Vegetable Stew

This hearty meatless stew uses Progresso® Vegetable Classics lentil soup, edamame and fresh sweet potatoes. Edamame is the Japanese name for green, or unripened, soybeans. You’ll find bags of frozen shelled edamame in the frozen vegetable section.

  • prep time 55 min
  • total time 55 min
  • ingredients 9
  • servings 6

Ingredients

2
tablespoons olive oil or butter
1
large onion, chopped (1 cup)
1
tablespoon curry powder
1 1/2
cups Progresso® chicken broth
2
tablespoons gluten free baking mix
2
cans (18 oz each) Progresso® Vegetable Classics lentil soup
1/2
cup apple juice
3
cups 1-inch pieces peeled dark-orange sweet potatoes
1
cup frozen shelled edamame (green) soybeans or frozen sweet peas
  • 1 In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally.
  • 2 Gradually whisk Bisquick into broth until well blended. Stir broth mixture, soup, apple juice, sweet potatoes and soybeans into saucepan. Heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    290
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    820mg
    820%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    7g
    7%
      Sugars
    6g
    6%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    190%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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