Lentil-Tomato Stew
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 90.1
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 113.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 5.2 g
- Protein: 4.6 g
View full nutritional breakdown of Lentil-Tomato Stew calories by ingredient
Introduction
Makes about 4 cups (4 servings)Makes about 4 cups (4 servings)
Number of Servings: 4
Ingredients
-
3 c. water or vegetable broth
2/3 c lentils
3 sm carrots
1 celery stalk
1/2 sm onion
1 c chopped spinach
3/4 c. crush tomato
2 Tbsp dill
3 Tbsp lemon juice
1 tsp olive oil
Directions
Rinse and sort lentils. No need to soak, they will be soft in about 30 minutes.
Start to cook the lentils in a medium saceupan on medium high, in 2 c. vegetable broth or water.
Chop the carrots and add them to lentils.
Add more broth or water as needed, this soup thickens as the lentils cook.
Chop celery and mince the onion. Add them to soup.
When lentils are soft, add 3/4 c. crushed tomatoes, 1 c. chopped spinach, and 2 Tbsp. dried dill. Add salt and pepper to taste.
Just before serving, add in the lemon juice.
In each bowl, drizzle a small amount of olive oil to add richness (optional).
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.
Start to cook the lentils in a medium saceupan on medium high, in 2 c. vegetable broth or water.
Chop the carrots and add them to lentils.
Add more broth or water as needed, this soup thickens as the lentils cook.
Chop celery and mince the onion. Add them to soup.
When lentils are soft, add 3/4 c. crushed tomatoes, 1 c. chopped spinach, and 2 Tbsp. dried dill. Add salt and pepper to taste.
Just before serving, add in the lemon juice.
In each bowl, drizzle a small amount of olive oil to add richness (optional).
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.