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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 115.7
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.9 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.8 g

View full nutritional breakdown of Lentil Veggie Stew calories by ingredient
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Lentil Veggie Stew

Submitted by: MELLISON45

Introduction

Perfectly balanced hearty and warm soup. A delightful cozy comfort for a cold day! Serves a small crowd or stores well as a quick reheated meal! Perfectly balanced hearty and warm soup. A delightful cozy comfort for a cold day! Serves a small crowd or stores well as a quick reheated meal!
Number of Servings: 8

Ingredients

    Lentil Vegetable Soup (every veggie but the kitchen sink)
    1 Cup Lentils
    8-15 oz chicken broth (or veggie if to make vegetarian)
    1 tbsp olive oil
    2/3 chopped onion
    5-6 cloves minced garlic
    1 diced potato
    2 Large sliced carrots
    1 can tomatoes (diced, stewed etc)
    1/3 cup frozen peas
    Diced peppers (optional)
    Chopped green beans (optional)
    Can of beans (kidney, black, white) (optional)
    1 celery stalk (optional)
    Salt, pepper, rosemary, thyme, oregano, red pepper flakes to taste.

Directions

Heat oil in a pan and cook onions and garlic until translucent. Add and cook lentils as directed with about 7 cups of water. Add chicken/vegetable broth and add potatoes, carrots, tomatoes, beans, along with rest of vegetables and spices. Let simmer for about 30-40 min. Mixture should thicken. Feel free to add and substitute veggies to suit preferences.
Makes about 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MELLISON45.






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