Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 125.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,227.6 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 5.7 g
- Protein: 5.8 g
View full nutritional breakdown of vegetarian lentil stew calories by ingredient
vegetarian lentil stew
Submitted by: DANIELLEBREENNumber of Servings: 8
Ingredients
-
3 TBS olive oil
1 large onion, minced
1 bunch green onions, trimmed and minced
3 cloves garlic, minced
3 carrots, peeled and minced
2 TBS tomato paste
1/2 cup minced fresh parsley
2 1/2 quarts vegetable broth
1 cup red wine
1 pound lentils, rinsed and sorted
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
finely grated zest of 1 lemon
Directions
Heat olive oil in a large, heavy stockpot over medium-high heat. Sautee onion, green onion, garlic and carrots 5 minutes. Reduce heat to medium and cook uncovered until vegetables are quite soft, about 10 minutes. Stir in the tomato paste and parsley and cook a minute more.
Gradually stir in the vegetable broth and red wine. Add the lentils, thyme, bay leaves, salt and pepper. Bring the soup to a boil, then simmer uncovered 20-30 minutes until lentils are tender, stirring occasionally and skimming off any foam that rises to the top of the soup. Add the lemon zest and continue simmering until the lentils are very tender, about 10-15 minutes more, as needed.
serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DANIELLEBREEN.
Gradually stir in the vegetable broth and red wine. Add the lentils, thyme, bay leaves, salt and pepper. Bring the soup to a boil, then simmer uncovered 20-30 minutes until lentils are tender, stirring occasionally and skimming off any foam that rises to the top of the soup. Add the lemon zest and continue simmering until the lentils are very tender, about 10-15 minutes more, as needed.
serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user DANIELLEBREEN.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
