Mexican Lentil Stew

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 82.0
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 137.7 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 4.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Mexican Lentil Stew calories by ingredient
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Number of Servings: 18


    2 cups dry lentil (I use TruRoots sprouted from Costco)
    2 TB olive oil
    1 medium onion - diced
    3 stalks celery - chopped
    5 small fingerling potatoes (or 1 medium Yukon Gold) - chopped
    5 cloves garlic
    2 cans canned diced tomatoes
    8 cups (2 boxes) organic low sodium chicken broth
    1 cup organic salsa (I use Emerald Valley)
    1/4 tsp turmeric
    1 tsp cumin
    1 tsp chili powder
    2 bay leaves
    Optional: lime wedges, cilantro, fat-free sour cream (or Fage 0% yogurt), low fat cheese


In a large pot, add 2 boxes (8 cups) organic, low sodium chicken (or veggie) broth. Add bay leaves to lentils. Meanwhile, dice onions and begin to cook in a large skillet with 2 TB olive oil (I salt my a bit for flavor). Meanwhile, chop carrots and celery. Add to onion and potato. Add canned tomatoes, salsa, garlic (pressed/minced), turmeric, cumin, and chili powder. Let cook for about 10-15 minutes. Add to lentils and cook until veggies are tender to the bite, but not mushy. Serve with your choice of lime wedge, cilantro, sour cream/yogurt, cheese - all or none! Enjoy! (be sure to remove bay leaves!)

Serving Size: Makes 18-1 cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user RMSEWELL.

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