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Lentil Stew

Ingredients
  Butter/Margarine 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 6 Cup (96 tbs)
  Dried lentils 1 Pound, washed
  Worcestershire sauce 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Bay leaf 1
  Carrots 6 Large, cut into 1/2 inch pieces
  Celery stalks 4 Large, cut into 1 inch pieces
  Salt 1 Teaspoon
  Canned diced tomatoes 16 Ounce (1 can)
  Chopped parsley 1⁄2 Cup (8 tbs), chopped
Directions

MAKING
1) Take a large skillet and melt butter in it.
2) Add onion and garlic. Saute until onion gets tender.
3) Add lentils, water, oregano, Worcestershire sauce and bay leaf.
4) Cover and bring the mixture to a boil. Reduce heat and simmer for about 45 minutes.
5) Add celery, carrots and salt. Cover and simmer for about 30 minutes or until vegetables become tender.
6) Add tomatoes and cook for some more time.

SERVING
7) Remove bay leaf and transfer to a serving dish. Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
95 Minutes
Ready In: 
100 Minutes
Servings: 
6

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4.117855
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 378 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 522.6 mg21.8%

Total Carbohydrates 63 g20.9%

Dietary Fiber 28 g111.9%

Sugars 7 g

Protein 22 g44.5%

Vitamin A 263.1% Vitamin C 36.3%

Calcium 13% Iron 41.7%

*Based on a 2000 Calorie diet

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Lentil Stew Recipe