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Lentil-Vegetable Stew

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Ingredients
  Brown lentils 1 Cup (16 tbs)
  Water/Vegetable broth 4 Cup (64 tbs)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), chopped
  Carrots 4 , diced
  Leek 1 , sliced
  Turnips 2 , diced
  Potatoes 2 Medium, peeled and diced
  Celery stalks 2 , chopped
  Dried rosemary leaves 1⁄2 Teaspoon
  Chopped plum tomatoes/Low-sodium canned plum tomatoes 4 Cup (64 tbs)
  Black pepper 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Chopped fresh parsley 3 Tablespoon
Directions

Place lentils, water, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in a large, heavy soup pot.
Bring to a boil, cover, and simmer for 50 minutes, or until lentils are tender.
Add tomatoes and black pepper.
Simmer for 25 minutes.
Stir in lemon juice and garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1602 Calories from Fat 75

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 0.99 g4.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 605.7 mg25.2%

Total Carbohydrates 329 g109.6%

Dietary Fiber 100.4 g401.4%

Sugars 46.5 g

Protein 77 g154.8%

Vitamin A 1118.9% Vitamin C 588.9%

Calcium 65.6% Iron 194.2%

*Based on a 2000 Calorie diet

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Lentil-Vegetable Stew Recipe