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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 204.5
  Total Fat 4.0 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 2.6 g
  Cholesterol 0.0 mg
  Sodium 1,051.1 mg
  Potassium 825.9 mg
  Total Carbohydrate 41.3 g
      Dietary Fiber 16.8 g
      Sugars 8.4 g
  Protein 12.9 g
  Vitamin A 190.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 17.1 %
  Vitamin C 50.0 %
  Vitamin D 0.0 %
  Vitamin E 4.1 %
  Calcium 7.2 %
  Copper 9.5 %
  Folate 17.9 %
  Iron 8.2 %
  Magnesium 11.5 %
  Manganese 22.3 %
  Niacin 8.2 %
  Pantothenic Acid     6.9 %
  Phosphorus     10.7 %
  Riboflavin 8.4 %
  Selenium 1.9 %
  Thiamin 10.7 %
  Zinc 3.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Lentil Stew

View the full Lentil Stew Recipe & Instructions
Submitted by: SOOKIE
TAGS:  Vegetarian Meals |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lentil Stew

80 calories of Lentils, cooked 1/2 cup home cooked, (1 serving)

30 calories of Extra Virgin Olive Oil, (0.25 tbsp)

26 calories of Carrots, raw, (0.50 cup, chopped)

15 calories of Onions, raw, (0.25 cup, chopped)

15 calories of Vegetable Broth, (1 cup)

14 calories of Zucchini, (0.50 cup, sliced)

10 calories of Celery, raw, (0.50 cup, diced)

8 calories of Red Ripe Tomatoes, (0.25 cup cherry tomatoes)

6 calories of Cauliflower, raw, (0.25 cup)


Nutrition & Calorie Comments  

Directions:
1. In stock pot, sauté carrots, onion & celery in olive oil until soft.
2. Add cauliflower & sauté until slightly soft.
3. Add broth & lentils (I also add chopped garlic). Bring to boil & simmer 20 min.
4. Add tomatoes & zucchini. Simmer ~10 min.
5. Add salt & pepper to taste.
Submitted by:
SRH2003

(11/8/13)
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