Dr. Fuhrman Chard Lentil Stew modified with Green Beans
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
2 pounds of rainbow swiss chard, about 2 bunches4 cups of water1 cup of mild no salt salsa1 cup of tomato and basil bruschetta1 tsp cumin seeds1/2 tsp turmeric2 tsp corander powder2 cups red lentils, soaked for 30 minutes1 28 oz can of no salt added diced tomatoes
Soak the red lentils for 30 minutes
Wash and cut the leaves off the stems of the chard. Roll the leaves and cut into small pieces. Cut the stems in 1/4 inch pieces. Boil the chard in 4 cups of water until the leaves are wilted, and the stems are soft, about 5 minutes.
Add the salsa and bruschetta, continue cooking until onions are tender, about 3-4 minutes, then add the cumin, turmeric and coriander. Reduce heat, cover and simmer for 10 minutes.
Add the soaked lentils and diced tomatoes and cut green beans. Replace cover and continue to simmer until the lentils are tender, about 40 minutes.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MARABRAB.
Wash and cut the leaves off the stems of the chard. Roll the leaves and cut into small pieces. Cut the stems in 1/4 inch pieces. Boil the chard in 4 cups of water until the leaves are wilted, and the stems are soft, about 5 minutes.
Add the salsa and bruschetta, continue cooking until onions are tender, about 3-4 minutes, then add the cumin, turmeric and coriander. Reduce heat, cover and simmer for 10 minutes.
Add the soaked lentils and diced tomatoes and cut green beans. Replace cover and continue to simmer until the lentils are tender, about 40 minutes.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MARABRAB.
Nutritional Info Amount Per Serving
- Calories: 107.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 415.8 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 7.8 g
- Protein: 5.8 g
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