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Robust Vegetable Stew

Chef.Foodie's picture
Ingredients
  Garbanzo beans 15 Ounce, drained (1 Can)
  No salt added whole tomatoes 14 1⁄2 Ounce, undrained and chopped
  Potato 2 Cup (32 tbs), peeled and cubed
  Carrot 2 Cup (32 tbs), diced
  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)
  No salt added beef broth 13 3⁄4 Ounce, undiluted
  Dry red wine 1⁄4 Cup (4 tbs)
  Low sodium worcestershire sauce 1 Tablespoon
  Chili powder 2 Teaspoon
  Ground cumin 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Shredded 40% less fat cheddar cheese 2 1⁄4 Ounce
Directions

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

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Vegetable
Servings: 
8

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 352 Calories from Fat 32

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 1.3 g6.4%

Trans Fat 0.1 g

Cholesterol 4.2 mg1.4%

Sodium 157.9 mg6.6%

Total Carbohydrates 59 g19.8%

Dietary Fiber 16.6 g66.2%

Sugars 10.4 g

Protein 18 g36.9%

Vitamin A 117.9% Vitamin C 31%

Calcium 12.6% Iron 37.5%

*Based on a 2000 Calorie diet

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Robust Vegetable Stew Recipe