Hearty Red Lentil and Veggie Stew (vegan, low-fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 med. onion, chopped3 ribs celery, finely chopped2 small carrots, finely diced6 oz. mushrooms, minced1/4 tsp. black pepper1 T garlic powder5 tsp. Better Than Bouillon lw-sodium veggie stock paste in 2 qts hot water, or 2 qts. veggie stock2c. dried red lentils2 medium yukon gold potatoes, finely diced
In a slow cooker:
Turn slow cooker on high. As you chop the veggies, add them to the cooker and stir after each addition: onions, celery, carrots, mushrooms.
Add remaining ingredients. Cover cooker and cook on high for 2-3 hours, stirring occasionally, until thick.
Stovetop: in a large soup pot on medium, add chopped veggies in order, stirring after each addition. Add remaining ingredients. Bring to a boil. Lower heat and simmer, stirring occasionally, 30-45 minutes, or until thick.
Serving Size: Makes 12 cups. Nutrition is for a 2-cup serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SERENE-BEAN.
Turn slow cooker on high. As you chop the veggies, add them to the cooker and stir after each addition: onions, celery, carrots, mushrooms.
Add remaining ingredients. Cover cooker and cook on high for 2-3 hours, stirring occasionally, until thick.
Stovetop: in a large soup pot on medium, add chopped veggies in order, stirring after each addition. Add remaining ingredients. Bring to a boil. Lower heat and simmer, stirring occasionally, 30-45 minutes, or until thick.
Serving Size: Makes 12 cups. Nutrition is for a 2-cup serving.
Number of Servings: 6
Recipe submitted by SparkPeople user SERENE-BEAN.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 482.5 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 7.6 g
- Protein: 10.2 g
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