SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 151.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 645.2 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 8.6 g
  • Protein: 9.1 g

View full nutritional breakdown of Red Lentil Stew calories by ingredient
Report Inappropriate Recipe

Red Lentil Stew

Submitted by: FISHPORT

Introduction

A basic red lentil stew with tomatoes. You can change up the veggies and seasonings for a variety of different stews. A basic red lentil stew with tomatoes. You can change up the veggies and seasonings for a variety of different stews.
Number of Servings: 6

Ingredients

    2 cups red lentils
    2 tsp olive oil
    1 medium onion, diced
    2 large carrots, diced
    3 garlic cloves, minced
    Kosher salt
    Fresh ground black pepper
    Few sprigs of fresh thyme
    1 tsp ground cumin
    2 tbsp tomato paste
    28 oz can diced tomatoes, low or no salt, drained
    4 cups vegetable stock, preferably homemade or low salt

Tips

Be sure to rinse/pick over lentils before using.
If you don't want as much of a mushy consistency, use a combination of red and brown lentils. The brown lentils don't fall apart as easily during cooking.


Directions

Heat olive oil in large stock pot or Dutch oven. Sweat onions and carrots over medium low heat 8-10 minutes. Reduce heat to low and add garlic, salt and pepper to taste, cumin, thyme, and tomato paste. Cook approximately 5 minutes or until the tomato paste is dark red. Use a little of the vegetable stock to deglaze the pan, scraping up any browned bits from the bottom. Add the drained can of tomatoes and stir. Add the vegetable stock and bring to a boil. Reduce to simmer and simmer covered for 15-20 minutes. The red lentils will fall apart and become mushy, thickening the stew. Serve hot!

Serving Size: Makes approximately 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user FISHPORT.






Great Stories from around the Web


Rate This Recipe