Vegan lentil stew

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
3 T. olive oil2 cups chopped onion2 stalks celery, chopped3 large cloves garlic, finely chopped1 t. cumin1 t. dried basil1/4 t. salt, plus more to taste1 cup peeled chopped carrots (I julienne mine and then chop)1 14-ounce can crushed tomatoes6 cups low-sodium vegetable broth2 cups water2 cups dry green lentilsGround black pepper, to taste
Directions
In a large stock pock, heat the olive oil over medium-high heat, adding the onions, garlic and celery once hot. Stirring often, cook until the onion is fragrant and tender, about 4-6 minutes. Add the cumin, dried basil, and salt, and cook for 2 minutes more, stirring constantly. Add the carrots, crushed tomatoes, vegetable broth, water, and lentils. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the lentils and carrots are soft. Add salt and pepper to taste, and serve hot.

Serving Size: 8-12 servings

Number of Servings: 10

Recipe submitted by SparkPeople user BLOTCHKAT.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 127.5
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 737.7 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 5.1 g
  • Protein: 17.0 g

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