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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.4
  • Total Fat: 17.0 g
  • Cholesterol: 7.2 mg
  • Sodium: 407.0 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 9.1 g
  • Protein: 15.7 g

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

Submitted by: CHRISTINEW1984

Introduction


Number of Servings: 4

Ingredients

    1 pound bag Italian dried lentils
    1/4 cup olive oil
    1 small yellow onion, minced
    1 medium carrot, minced
    1 rib celery, minced
    1 clove fresh garlic, chopped
    1 sprig fresh rosemary
    Pinch fresh thyme, chopped
    4 cups chicken stock
    Sea salt to taste
    1/2 cup chopped tomatoes
    1 tablespoon capers (optional)
    4 tablespoons extra-virgin olive oil (optional)
    2 tablespoons parsley, chopped (optional)
    4 pinches of ground black pepper (optional)

Directions

Soak lentils for 2 hours in cool water. Drain.

Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.

Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!)

Serve re-heated soup garnished with chopped tomatoes and capers, if desired. Add fresh black pepper and chopped parsley, if desired. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTINEW1984.






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