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Vegetarian Spicy Lentil Stew

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 113.3

Total Fat: 1.7 g
Cholesterol: 0.0 mg
Sodium: 581.9 mg
Total Carbs: 20.6 g
Dietary Fiber: 6.2 g
Protein: 5.6 g

View full nutritional breakdown of Vegetarian Spicy Lentil Stew calories by ingredient

Introduction

Something I made for my spice-nut, vegan daughter. If you don't have all of the spices, you can easily substitute Mrs. Dash Southwest Chipotle Seasoning and add extra basil and cumin. Nice hearty winter stew. Add any other veggies you like. Don't like rice, add cooked diced sweet potatoes. Very versatile recips. Something I made for my spice-nut, vegan daughter. If you don't have all of the spices, you can easily substitute Mrs. Dash Southwest Chipotle Seasoning and add extra basil and cumin. Nice hearty winter stew. Add any other veggies you like. Don't like rice, add cooked diced sweet potatoes. Very versatile recips.

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 12

Ingredients

2 cups dried lentils

1 tbsp safflower oil

1 cup onion diced

2 cups carrots diced

2 cups celery diced

5 cloves garlic diced

1 cup red bell pepper diced

2 cups Del Monte No Salt Added Diced Tomatoes (Drained)

2 cups frozen spinach

1 cup brown rice, cooked to yield two cups

4 cups vegetable broth or stock (low sodium)

4 cups water

2 tbsp basil dried (add a little at a time)

2 tbsp coriander leaves dried (add a little at a time)

1 tsp ground cumin

1 tsp cayenne pepper or red pepper flakes

1 tsp ground sage(start with 1/4 tsp and add from there)

2 tsp black pepper

1 tsp salt (more can be added)

Directions

Cook brown rice according to package directions.In a heavy bottomed stock pot, heat safflower oil on medium heat until the it seems to shimmer. Add 1/2 of the onions, celery, and carrots to pot and cook until softened stirring frequently, add garlic and cook for two more minutes. Add cumin, sage, and salt. Stir until combined combined with veggies.

Pick through lentils to remove any stones or twigs, rinse twice with cold water. Add to veggie spice mixture. Stir until combined. Add vegetable broth or stock and 2 cups of water and bring to a boil. Lower and simmer until lentils are tender. stirring frequently. Add tomatoes, bell peppers, remaining veggies, and the remaining spices to taste. Use less if you want it mild. More if you want it spicy. Add remaining water, bring back to simmer and add spinach. Simmer for 5-10 more minutes. Stir in cooked brown rice or serve over rice. Serves 12 or more.For short cuts, check the freezer case in your supermarket. Almost all of the veggies can be found pre-cut there.

Number of Servings: 12

Recipe submitted by SparkPeople user GERRIHAN654.