CURRIED LENTIL AND VEGETABLE STEW

Curried Lentil and Vegetable Stew image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 9

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

Steps:

In 4-quart saucepan, heat oil over medium heat. Add onion and curry powder; cook 2 minutes, stirring occasionally.
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 Facts : Calories 290, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 820 mg, Sugar 6 g, TransFat 0 g