Lentil Leek Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans V8 Low-Sodium Vegetable Juice2 cups water4 carrots, sliced1 bunch kale, chopped3 leeks, sliced thinly1 cup red lentils1/2 cup green beans1/2 cup frozen peas2 cloves garlic, minced1 Tbs olive oil1 Tbs Earth Balance Vegan Buttery Sticks4 Russet potatoes, peeled, chopped, and boiled3 Tomatoes from vine, chopped2 Tb ground flaxCinnamon, Sage, cloves, ginger, black pepper, turmeric, allspice --to taste
Makes six generous bowls of soup (about 10 cups)
Warm olive oil in a large stockpot. Add garlic and leeks and saute until soft and translucent, about 4 minutes. Add carrots, peas, and green beans. Add Earth Balance and saute, stirring well, another 5 minutes. Add vegetable juice and water, mix well, and add lentils. Bring to a low boil and cook 15-20 minutes or until lentils are soft. Add kale and cook 10 minutes. Mix in flax, tomatoes, and spices as desired.
Number of Servings: 6
Recipe submitted by SparkPeople user XCSARAH.
Warm olive oil in a large stockpot. Add garlic and leeks and saute until soft and translucent, about 4 minutes. Add carrots, peas, and green beans. Add Earth Balance and saute, stirring well, another 5 minutes. Add vegetable juice and water, mix well, and add lentils. Bring to a low boil and cook 15-20 minutes or until lentils are soft. Add kale and cook 10 minutes. Mix in flax, tomatoes, and spices as desired.
Number of Servings: 6
Recipe submitted by SparkPeople user XCSARAH.
Nutritional Info Amount Per Serving
- Calories: 308.2
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 155.1 mg
- Total Carbs: 56.8 g
- Dietary Fiber: 12.7 g
- Protein: 11.0 g
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