Lentil Potato Stew
|Dried lentils||1 Cup (16 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Diced potatoes||1 Cup (16 tbs)|
|Carrot||1 , grated|
|Seasoning without salt||To Taste|
1. Cover lentils with 4 cups chicken stock in a large pot. Bring to a boil and cook 1 hour.
2. Add potatoes and carrots. Cook 20 minutes, or until vegetables are tender.
3. Whisk cornstarch into 1/2 cup water until smooth and add to lentils. Bring to a boil. Season to taste.
Serving size: Complete recipe
Calories 1152 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 3.4 g17%
Trans Fat 0 g
Cholesterol 28.8 mg9.6%
Sodium 1447.9 mg60.3%
Total Carbohydrates 178 g59.2%
Dietary Fiber 62.4 g249.7%
Sugars 22 g
Protein 76 g152.8%
Vitamin A 205.9% Vitamin C 23.3%
Calcium 15.7% Iron 98.6%
*Based on a 2000 Calorie diet