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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 96.4
  • Total Fat: 3.3 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,003.4 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.7 g

View full nutritional breakdown of Mega Stew calories by ingredient
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Mega Stew

Submitted by: PAIGE1023

Introduction

I found this online years ago. I can't find it anymore. I guessed at how much water I put in, but it's up to you--depends on if you want it more soupy (it's a thick recipe). This makes a TON--I have to split it and use 2 soup pots. You can freeze half of it.
You can also use 2 lbs frozen veggies instead of fresh.
You could also try vegetable broth, to make it vegetarian.
I found this online years ago. I can't find it anymore. I guessed at how much water I put in, but it's up to you--depends on if you want it more soupy (it's a thick recipe). This makes a TON--I have to split it and use 2 soup pots. You can freeze half of it.
You can also use 2 lbs frozen veggies instead of fresh.
You could also try vegetable broth, to make it vegetarian.

Number of Servings: 20

Ingredients

    1 1/2 pounds dried lentils
    4 Tbsp olive oil
    12 ounces onions, chopped
    2 Tbsp garlic cloves, chopped
    6 oz tomato paste
    10 cups fat-free chicken broth
    28 oz stewed tomatoes
    1 Tbsp salt
    1 tsp paprika
    1 tsp cayenne
    3/4 pound broccoli florets
    3/4 pound cauliflower
    1/2 pound red and green bell peppers
    3 Tbsp balsamic vinegar

Directions

Sort and rinse lentils. In a large pot heat oil over medium heat. Add onions and garlic; cook until tender, 4-5 minutes. Add lentils and cook 1 minute, stirring. Add tomato paste and cook 1 minute, stirring. Add broth, tomatoes, salt, paprika, and cayenne. Break up tomatoes into pieces with back of spoon.
Bring to a boil. Reduce heat to medium-low and simmer, partially covered, until lentils are very soft, about 1 hour.
About 10 minutes before serving add vegetables and vinegar; heat through.

Makes approximately 20 servings.


Number of Servings: 20

Recipe submitted by SparkPeople user PAIGE1023.






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