Lentil Stew (Patrick Holford Low GI cookbook)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp coconut/olive oilGarlic, however much you like1 onion1 pepper (I used a mix of green, yellow and red)1 carrot4 shiitake mushrooms (I used these instead of celery as in the original recipe)125g red lentils2 1/2 tsp reduced salt vegetable bouillon powderwater, to cover mix (original recipe says 180ml but I used more than this)1 tsp dried herbs2 large tomatoes (or 12 cherry tomatoes, in the original recipe)1 1/2 tbsp tomato pureeBlack pepper, to taste
Serves 4
Heat the oil and soften the onions and garlic for a few minutes
Tip in the peppers, carrot and mushrooms and cook for another 5 minutes
Add lentils, bouillon powder, water and herbs to the pan and stir. Allow to boil for 10 minutes uncovered.
Put the tomatoes and the tomato puree in the pan, stir and reduce the heat. Cover and simmer for 15-20 mins until the lentils are soft. Season with pepper and serve!
Number of Servings: 4
Recipe submitted by SparkPeople user LEXXA26.
Heat the oil and soften the onions and garlic for a few minutes
Tip in the peppers, carrot and mushrooms and cook for another 5 minutes
Add lentils, bouillon powder, water and herbs to the pan and stir. Allow to boil for 10 minutes uncovered.
Put the tomatoes and the tomato puree in the pan, stir and reduce the heat. Cover and simmer for 15-20 mins until the lentils are soft. Season with pepper and serve!
Number of Servings: 4
Recipe submitted by SparkPeople user LEXXA26.
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 27.3 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 6.5 g
- Protein: 6.7 g
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