Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 271.7
Total Fat 18.1 g
Saturated Fat 11.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.2 g
Cholesterol 47.5 mg
Sodium 605.4 mg
Potassium 524.5 mg
Total Carbohydrate 23.1 g
Dietary Fiber 6.2 g
Sugars 0.3 g
Protein 6.6 g
Vitamin A 16.3 %
Vitamin B-12 0.5 %
Vitamin B-6 16.5 %
Vitamin C 33.1 %
Vitamin D 0.0 %
Vitamin E 2.8 %
Calcium 3.8 %
Copper 11.4 %
Folate 29.2 %
Iron 13.9 %
Magnesium 9.4 %
Manganese 23.7 %
Niacin 6.3 %
Pantothenic Acid 6.5 %
Phosphorus 14.7 %
Riboflavin 5.1 %
Selenium 3.6 %
Thiamin 10.7 %
Zinc 6.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lentils and Vegetable stew

View the full Lentils and Vegetable stew Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lentils and Vegetable stew

76 calories of Butter, unsalted, (0.75 tbsp)

76 calories of Butter, unsalted, (0.75 tbsp)

57 calories of Lentils, (0.25 cup)

26 calories of Potato, raw, (0.25 cup diced)

15 calories of Onions, raw, (0.25 cup, chopped)

5 calories of Red Ripe Tomatoes, (0.13 cup, chopped or sliced)

3 calories of Garlic, (0.75 cloves)

3 calories of Cauliflower, raw, (0.13 cup)

1 calories of Turmeric, ground, (0.13 tsp)

0 calories of Cumin seed, (0.06 tsp)

0 calories of Salt, (0.25 tsp)


Nutrition & Calorie Comments  

Trying to reduce sodium in my diet, so I made this with water and reduced the salt to 1/2 tsp. I added fresh ground black pepper and substituted 1 Tbsp canola oil for the butter. It makes a nice supper, not too strongly flavoured that even my picky husband enjoyed. Whole wheat bread goes well.