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Lentil-Vegetable Stew

fatfree.kitchen's picture
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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