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Lentil-Vegetable Stew

 

20

Yield

6

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

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

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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