Lentil and Mixed Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
500 grams whole green lentils, dry 1 can chick peas, no added salt 1 can red kidney beans, no added salt 1 can black beans, no added salt 1 can cannellini beans, no added salt1 large white onion, finely diced5 cloves garlic, minced 1 tsp ground nutmeg 1/2 Tbsp chili powder 1/2 Tbsp garlic powder 3 tsp Kosher salt 1 tsp black pepper64 fl oz water
1. Approximately 1 hour before cooking, soak the lentils in a bowl of water. (Note: They will absorb most of the water, but they should be drained prior to cooking.)
2. In a large pot, saute onions and garlic until tender. Add lentils and continue sauteing for 10-15 minutes until lentils become a light honey brown color.
3. Add beans and stir gently to combine.
4. Add spices and salt/pepper to taste. (Note: Chili powder is not added as a heat source in this recipe; it only enhances the flavor palate.)
5. Cover mixture with approximately 50 oz (2 L) of water. Cove pot and continue to cook, stirring occasionally to redistribute ingredients and ensure even cooking. (Note: As lentils cook, more water will need to be added to prevent drying out. Lentils are done when they are al dente; they should not be cooked until mushy or disintegrated, such as with some lentil soups.)
Serving Size: Makes 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user STEPHANIESIAM.
2. In a large pot, saute onions and garlic until tender. Add lentils and continue sauteing for 10-15 minutes until lentils become a light honey brown color.
3. Add beans and stir gently to combine.
4. Add spices and salt/pepper to taste. (Note: Chili powder is not added as a heat source in this recipe; it only enhances the flavor palate.)
5. Cover mixture with approximately 50 oz (2 L) of water. Cove pot and continue to cook, stirring occasionally to redistribute ingredients and ensure even cooking. (Note: As lentils cook, more water will need to be added to prevent drying out. Lentils are done when they are al dente; they should not be cooked until mushy or disintegrated, such as with some lentil soups.)
Serving Size: Makes 15 1-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user STEPHANIESIAM.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 549.9 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 12.4 g
- Protein: 14.8 g
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