Curried Lentil and Vegetable Stew

  • Prep 55 min
  • Total 55 min
  • Ingredients 9
  • Servings 6
Curried Lentil and Vegetable Stew

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 serving
Calories
290
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
820mg
34%
Potassium
410mg
12%
Total Carbohydrate
44g
15%
Dietary Fiber
7g
30%
Sugars
6g
Protein
11g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
20%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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