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Hearty Low Calorie Lentil Stew

Healthycooking's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Vegetable
Interest: 
Healthy

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1 Comment

Anonymous's picture
how many people does this feed?