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Hearty Low Calorie Lentil Stew

Healthycooking's picture
  Dried lentils 1 Cup (16 tbs), rinsed and sorted
  Low sodium beef broth/Water 4 Cup (64 tbs)
  Yellow onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Celery stalks 2 Large, diced
  Carrots 4 Medium, peeled and cut into 1 inch lengths
  Low sodium tomatoes 2 Can (20 oz), chopped (With Their Juice)
  Dried rosemary 1 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  White onions 8 Small, peeled
  Unsalted margarine 2 Tablespoon
  Mushrooms 1⁄4 Pound, halved (Small Ones)
  All purpose potatoes 4 Medium, peeled and cut into 1 inch cubes

In a 6 quart Dutch oven over moderate heat, bring the lentils, beef broth, yellow onion, garlic, celery, half the carrots, and the tomatoes, rosemary, and pepper to a simmer.
Adjust the heat so that the mixture bubbles slowly, cover, and cook for 35 minutes.
Meanwhile, in a heavy 12 inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 minutes or until lightly browned.
Add the mushrooms and cook, stirring, for 2 to 3 minutes.
Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 minutes longer or until the lentils and potatoes are tender.

Recipe Summary

Side Dish

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1 Comment

Anonymous's picture
how many people does this feed?
Hearty Low Calorie Lentil Stew Recipe