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Red Lentil & Vegetable Stew

Veggie.Lover's picture
Ingredients
  Dried red lentils 8 Ounce (1 1/4 Cups)
  Water 5 Cup (80 tbs)
  Potatoes 2 Medium, cut into 1/2 inch chunks
  Onion 1 Medium, chopped
  Carrot 1 Large, halved lengthwise and sliced
  Broccoli flowerets/Cauliflower flowerets/string beans 1 Cup (16 tbs), cut into 1 inch pieces
  Vegetable bouillon cubes 2
  Garlic 2 Clove (10 gm), minced
  Chopped parsley/2 teaspoons dried parsley 2 Tablespoon
  Salt 1 Teaspoon
  Ground cumin 1 Teaspoon
Directions

Rinse and drain lentils, discarding any foreign matter. Combine lentils with 5 cups water in a 4-quart pot. Bring to a boil.
While water is heating, prepare vegetables and add to soup. Stir in bouillon cubes, garlic, parsley, salt and cumin.
Once soup has boiled, reduce heat and simmer covered for about 20 minutes until potatoes and carrots are cooked.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1289 Calories from Fat 28

% Daily Value*

Total Fat 2 g2.7%

Saturated Fat 0.29 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4522.4 mg188.4%

Total Carbohydrates 246 g81.9%

Dietary Fiber 54.8 g219.3%

Sugars 19.7 g

Protein 72 g144.1%

Vitamin A 333.9% Vitamin C 328.1%

Calcium 32.3% Iron 90.5%

*Based on a 2000 Calorie diet

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Red Lentil & Vegetable Stew Recipe