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Lentil-Vegetable Stew

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Submitted by Mrsbigtow2

YIELD

6 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML LENTILS
4 946
CUPS ML VEGETABLE STOCK
1 237
CUP ML ONIONS
chopped
2 2
MEDIUM MEDIUM GARLIC CLOVES
minced *
2 473
CUPS ML CARROTS
sliced
½ 118
CUP ML LEEKS
2 473
CUPS ML TURNIP *
2 2
MEDIUM MEDIUM POTATOES
1 237
CUP ML CELERY
diced
½ 2.5
TEASPOON ML ROSEMARY LEAVES
28 809.2
OUNCES ML/G TOMATOES

Directions

Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot.

Bring to boil, cover, and simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir in lemon juice and garnish with parsley.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 213 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 57mg 2%
Total Carbohydrate 14g 14%
Dietary Fiber 14g 56%
Sugars g
Protein 22g
Vitamin A 158% Vitamin C 41%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 
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