Lentil-Vegetable Stew
20
20
Ingredients
| 1 | cup |
lentils
|
|
| 4 | cups |
vegetable stock
|
|
| 1 | cup |
onions
chopped |
|
| 2 | medium |
garlic cloves
minced |
* |
| 2 | cups |
carrots
sliced |
|
| ½ | cup |
leeks
|
|
| 2 | cups |
turnip
|
* |
| 2 | medium |
potatoes
|
|
| 1 | cup |
celery
diced |
|
| ½ | teaspoon |
rosemary leaves
|
* |
| 28 | ounces |
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.
Nutrition Facts
Serving Size 440g (15.5 oz)Amount per Serving
Calories 2133% of calories 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?
