Vegan lentil stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Directions
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
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.
Serving Size: 8-12 servings
Number of Servings: 10
Recipe submitted by SparkPeople user BLOTCHKAT.
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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