Lentil-Vegetable Stew
Yield
6 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 946 | ml |
vegetable stock
|
|
| 237 | ml |
onions
chopped |
|
| 2 | medium |
garlic cloves
minced |
*
|
| 473 | ml |
carrots
sliced |
|
| 118 | ml |
leeks
|
|
| 473 | ml |
turnip
|
*
|
| 2 | medium |
potatoes
|
|
| 237 | ml |
celery
diced |
|
| 2.5 | ml |
rosemary leaves
|
|
| 809.2 | 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.
