TONY'S STEW
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
20 oz pureed lentils (1 cup soaked and pureed - add water)2 Tbsp Butter2 cups chopped onion3 cups diced celery24 oz button mushrooms.5 shiitake mushrooms5 cloves garlic (or how ever much you like)32 oz vegetable broth32 oz beef broth1 cube chicken bouillon 16 oz shredded cabbage1 cup red bell peppers 1 cup green bell peppers1 cup yellow pepperssea salt to taste
Puree lentils - soak over night in water with garlic and what ever you want the lentils to taste - (I used bay leaves sometimes or rosemary)
Put lentils in blender with 20 oz water- puree set aside
In large pot brown mushrooms, onions, celery and garlic with butter.
Add all broth (you can use one type if you like)
Add bouillon cube
Add pureed lentils - stir FREQUENTLY (lentils will get thick and will stick to bottom of pan if you do not get mixture stirred in enough)
Cook on medium to low for at least 15 minutes - stir stir stir!
Add cabage, peppers and salt to taste
Simmer for another 30 minutes
Serving Size: makes 12 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KLORES.
Put lentils in blender with 20 oz water- puree set aside
In large pot brown mushrooms, onions, celery and garlic with butter.
Add all broth (you can use one type if you like)
Add bouillon cube
Add pureed lentils - stir FREQUENTLY (lentils will get thick and will stick to bottom of pan if you do not get mixture stirred in enough)
Cook on medium to low for at least 15 minutes - stir stir stir!
Add cabage, peppers and salt to taste
Simmer for another 30 minutes
Serving Size: makes 12 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KLORES.
Nutritional Info Amount Per Serving
- Calories: 100.6
- Total Fat: 2.7 g
- Cholesterol: 6.8 mg
- Sodium: 747.5 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.5 g
- Protein: 5.0 g
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