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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 263

% Daily Value*

Total Fat 30 g46%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 13 mg4.3%

Sodium 1538.4 mg64.1%

Total Carbohydrates 436 g145.4%

Dietary Fiber 112.4 g449.8%

Sugars 103.6 g

Protein 102 g204.9%

Vitamin A 908.8% Vitamin C 559.8%

Calcium 86.7% Iron 142.9%

*Based on a 2000 Calorie diet

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Anonymous's picture
Hearty Low Calorie Lentil Stew Recipe