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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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