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Lentil And Vegetable Stew

Fresh.n.Natural's picture
  Lentils 1 Cup (16 tbs), picked over and washed
  Vegetable broth/Water 1 Quart (Homemade)
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), finely chopped
  Carrots 4
  Leek 1 , sliced
  White turnips 2 , diced
  Potatoes 2 Medium, peeled and diced
  Celery stalk 1 , chopped
  Crushed dried rosemary 1 Teaspoon
  Canned italian plum tomatoes 35 Ounce (1 Can)
  Tomato paste 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  White onions 12 Small
  Vegetable oil 2 Tablespoon
  Lemon juice/Vinegar 1 Tablespoon
  Chopped parsley 3 Tablespoon

1. Put the lentils, broth, onion, garlic, 2 diced carrots, leek, turnips, potatoes, celery, and rosemary in a large heavy kettle. Bring to a boil, cover, and simmer for 50 minutes, or until the lentils are tender.
2. Add the tomatoes with their juice, the tomato paste, salt, and pepper and simmer gently for 10 minutes, while breaking up the tomatoes.
3. Meanwhile, brown the onions in the oil. Add the remaining 2 carrots cut into 2-inch pieces and cook for 5 minutes longer. Add the onions and carrots to the lentil mixture and cook for 15 minutes longer. Stir in lemon juice or vinegar and chopped parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2586 Calories from Fat 326

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 5.8 g28.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6573.5 mg273.9%

Total Carbohydrates 490 g163.2%

Dietary Fiber 133.4 g533.7%

Sugars 146.2 g

Protein 98 g195.1%

Vitamin A 1105.4% Vitamin C 904.7%

Calcium 119.9% Iron 182.7%

*Based on a 2000 Calorie diet

Lentil And Vegetable Stew Recipe