NUTRITION ESTIMATE Per Cup: 98Cal; 4g Protein; 2g Tot Fat; 0g Sat Fat; 16g Carb; 4g Fiber; 754mg Sodium; 0mg Cholesterol; Weight Watchers 1 point
Hands-on time: 30 minutes
Stove-top time: 2½ hours
Makes 14 cups
1 Tablespoon olive oil
2 large onions, chopped (about 4 cups)
4 cloves garlic, minced
2 cups chopped celery
2 cups chopped carrot
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried thyme, crumbled
2 bay leaves
2 teaspoon brown sugar
2 Tablespoons ketchup
5 cups water
3 (14-ounce) cans chicken broth
28 ounces canned diced tomatoes
16 ounces dried green lentils (about 3 cups), rinsed and picked over
1/2 cup dry Sherry
In a large kettle, heat olive oil over medium high heat.
Add onions, garlic, celery and carrot.
Cook for 10 – 15 minutes, stirring occasionally, until onions are deep gold in color.
Stir in spices, then add the remaining ingredients.
Cover and bring to a boil.
Reduce heat to maintain a slow simmer.
Simmer for about 2 hours or until lentils are tender.
Discard bay leaves and serve.