Curried Lentil and Vegetable Stew

  • Prep Time 55 min
  • Total Time 55 min
  • Servings 6

Ingredients

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 Bisquick™ Gluten Free 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

Directions

  • 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.

Nutrition Information

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.