BEST EVER VEGAN LENTIL STEW

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
6 cups of cooked lentils5 medium carrots, diced1 large diced onion6 large cloves of garlic, minced1 full bunch of celery, diced1 large rutabaga, diced1/2 head of green cabbage, diced2 jelepenos, seeded and diced2 cans of mexican style tomatoes1 large parsnip, diced2 cans of water (tomatoe cans)2 tablespoons of olive oil1 quart of love
Directions
Tip: dice the veggies if you want or use the food processor, it only takes seconds; just don't over process, you want the small diced sized pieces so the stew will be beautiful to look at as well as tasty.

In a deep large heated skillet or teflon coated Dutch Oven, add olive oil and carrots, onion, celery, garlic and love. Sweat them until they begin to become translucent, then add rutabaga, parsnip, jelepenos and cabbage; continue sweating and stirring until vegetables are just barely tender. Add the tomatoes and water and heat thoroughly through. Add the cooked lentils and bring to full heat again. Makes 8 big satisfying servings!

Number of Servings: 8

Recipe submitted by SparkPeople user HONEYBEE56.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 334.9
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 367.5 mg
  • Total Carbs: 60.4 g
  • Dietary Fiber: 19.9 g
  • Protein: 18.1 g

Member Reviews
  • VICKYWICKY1
    I've never cooked with a parsnip or a rutabaga, but I'll try it soon! - 3/14/09