Lentil Veggie Stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 115.7
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 91.9 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 6.7 g
- Protein: 6.8 g
View full nutritional breakdown of Lentil Veggie Stew calories by ingredient
Introduction
Perfectly balanced hearty and warm soup. A delightful cozy comfort for a cold day! Serves a small crowd or stores well as a quick reheated meal! Perfectly balanced hearty and warm soup. A delightful cozy comfort for a cold day! Serves a small crowd or stores well as a quick reheated meal!Number of Servings: 8
Ingredients
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Lentil Vegetable Soup (every veggie but the kitchen sink)
• 1 Cup Lentils
• 8-15 oz chicken broth (or veggie if to make vegetarian)
• 1 tbsp olive oil
• 2/3 chopped onion
• 5-6 cloves minced garlic
• 1 diced potato
• 2 Large sliced carrots
• 1 can tomatoes (diced, stewed etc)
• 1/3 cup frozen peas
• Diced peppers (optional)
• Chopped green beans (optional)
• Can of beans (kidney, black, white) (optional)
• 1 celery stalk (optional)
• Salt, pepper, rosemary, thyme, oregano, red pepper flakes to taste.
Directions
Heat oil in a pan and cook onions and garlic until translucent. Add and cook lentils as directed with about 7 cups of water. Add chicken/vegetable broth and add potatoes, carrots, tomatoes, beans, along with rest of vegetables and spices. Let simmer for about 30-40 min. Mixture should thicken. Feel free to add and substitute veggies to suit preferences.
Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MELLISON45.
Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MELLISON45.
Member Ratings For This Recipe
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