Red Lentil Stew
- Number of Servings: 6
Ingredients
2 cups red lentils2 tsp olive oil1 medium onion, diced2 large carrots, diced3 garlic cloves, mincedKosher saltFresh ground black pepperFew sprigs of fresh thyme1 tsp ground cumin2 tbsp tomato paste28 oz can diced tomatoes, low or no salt, drained4 cups vegetable stock, preferably homemade or low salt
Heat olive oil in large stock pot or Dutch oven. Sweat onions and carrots over medium low heat 8-10 minutes. Reduce heat to low and add garlic, salt and pepper to taste, cumin, thyme, and tomato paste. Cook approximately 5 minutes or until the tomato paste is dark red. Use a little of the vegetable stock to deglaze the pan, scraping up any browned bits from the bottom. Add the drained can of tomatoes and stir. Add the vegetable stock and bring to a boil. Reduce to simmer and simmer covered for 15-20 minutes. The red lentils will fall apart and become mushy, thickening the stew. Serve hot!
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FISHPORT.
Serving Size: Makes approximately 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user FISHPORT.
Nutritional Info Amount Per Serving
- Calories: 151.2
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 645.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 8.6 g
- Protein: 9.1 g
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