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Lentil and Vegetable Stew

 

This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.
112

Yield

2

servings

Prep

10

min

Cook

65

min

Ready

80

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

3 cups water
8 ounces lentils
dried
2 medium potatoes
peeeld, cut into 1 inch cubes
1 medium onions
chopped
1 stalk celery
chopped
*
2 cloves garlic
finely chopped
1 tablespoon parsley leaves
freshly sniped
1 tablespoon beef stock
1 teaspoon salt
1 teaspoon cumin
ground
2 medium zucchini
cut into 1/2 inch slices
1 wedges lemon
*

Directions

Heat water and lentils to boiling in Dutch oven.

Reduce heat.

Cover and cook until lentils are almost tender, about 30 minutes.

Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.

Cover and cook until potatoes are tender, about 20 minutes.

Stir in zucchini.

Cover and cook until zucchini is tender, 10 to 15 minutes.

Serve with lemon wedges.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 2783% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 786mg 33%
Total Carbohydrate 18g 18%
Dietary Fiber 18g 71%
Sugars g
Protein 32g
Vitamin A 6% Vitamin C 49%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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