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Herbed Lentil Vegetable Stew

Veggie.Lover's picture
  Dry lentils 1 1⁄2 Cup (24 tbs)
  Water 4 Cup (64 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Onion 1 Medium, chopped to make 1/2 cup
  Green pepper 1 Small, chopped to make 1/2 cup
  Stalk celery 1 , chopped to make 1/2 cup
  Worcestershire sauce 1 Tablespoon
  Salt 2 Teaspoon
  Dried thyme 1 1⁄2 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Bottled hot pepper sauce 3 Drop
  Carrots 2 Medium, chopped to make 1 cup
  Water 2⁄3 Cup (10.67 tbs)
  Bulgur wheat 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash
  Shredded cheddar cheese 6 Ounce (1 1/2 Cups)
  Shelled sunflower seeds 6 Tablespoon

Rinse lentils.
In a saucepan combine lentils, the 4 cups water, undrained tomatoes, the onion, green pepper, celery, Worcestershire sauce, 2 teaspoons salt, thyme, oregano, and hot pepper sauce.
Bring mixture to boiling; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
Stir carrots into the lentil mixture.
Bring to boiling, stirring constantly.
Reduce heat and simmer, covered, about 30 minutes more, stirring occasionally.
Using the back of a spoon, slightly mash the lentils.
Meanwhile, combine remaining water with bulgur and dash salt.
Bring to boiling; reduce heat and cover.
Simmer for 15 minutes.
To serve, mound some of the bulgur on each portion of lentil stew.
Sprinkle each serving with 1/4 cup of the cheese and 1 tablespoon of the sunflower seed.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 447 Calories from Fat 152

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 30.4 mg10.1%

Sodium 1003.4 mg41.8%

Total Carbohydrates 51 g17.1%

Dietary Fiber 20.8 g83.2%

Sugars 4.6 g

Protein 25 g50.4%

Vitamin A 90.7% Vitamin C 40.7%

Calcium 33.4% Iron 45.8%

*Based on a 2000 Calorie diet

Herbed Lentil Vegetable Stew Recipe