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Robust Vegetable Stew

Diet.Chef's picture
Ingredients
  Canned garbanzo beans 15 Ounce, drained (1 Can)
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  Peeled cubed potato 2 Cup (32 tbs)
  Diced carrot 2 Cup (32 tbs)
  Sliced celery 1 Cup (16 tbs)
  Dried lentils 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Water 2 1⁄4 Cup (36 tbs)
  Canned no salt beef broth 13 3⁄4 Ounce, undiluted (1 Can)
  Burgundy/Other dry red wine 1⁄4 Cup (4 tbs)
  Low sodium worcestershire sauce 1 Tablespoon
  Chili powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Dried whole oregano 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Shredded 40% less fat cheddar cheese 2 1⁄4 Ounce (1/2 Cup Plus 1 Tablespoon)
Directions

Combine first 15 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 hour or until lentils are tender.
Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese.
Garnish with chopped fresh cilantro, if desired.

Recipe Summary

Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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