TONY'S STEW
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 100.6
- Total Fat: 2.7 g
- Cholesterol: 6.8 mg
- Sodium: 747.5 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 4.5 g
- Protein: 5.0 g
View full nutritional breakdown of TONY'S STEW calories by ingredient
Introduction
EASY EASY TO FREEZE AND TRAVEL WITH. All the veggies you could ever want can go in this - the kicker is to add the pureed lentils - gotta have that protein! It gives the broth a thick texture.. adds protein and not the fat that milk or startchy additives do. EASY EASY TO FREEZE AND TRAVEL WITH. All the veggies you could ever want can go in this - the kicker is to add the pureed lentils - gotta have that protein! It gives the broth a thick texture.. adds protein and not the fat that milk or startchy additives do.Number of Servings: 12
Ingredients
-
20 oz pureed lentils (1 cup soaked and pureed - add water)
2 Tbsp Butter
2 cups chopped onion
3 cups diced celery
24 oz button mushrooms
.5 shiitake mushrooms
5 cloves garlic (or how ever much you like)
32 oz vegetable broth
32 oz beef broth
1 cube chicken bouillon
16 oz shredded cabbage
1 cup red bell peppers
1 cup green bell peppers
1 cup yellow peppers
sea salt to taste
Tips
Add different vegetables that YOU like - these are the ones that I like - you can add as many mushrooms as you like - (it will change the nutrition of course). The different broths just add flavor but you can use the same broth just the same. To be vegan - only add vegetable broth! Easy recipie - taste great and good for you!
Directions
Puree lentils - soak over night in water with garlic and what ever you want the lentils to taste - (I used bay leaves sometimes or rosemary)
Put lentils in blender with 20 oz water- puree set aside
In large pot brown mushrooms, onions, celery and garlic with butter.
Add all broth (you can use one type if you like)
Add bouillon cube
Add pureed lentils - stir FREQUENTLY (lentils will get thick and will stick to bottom of pan if you do not get mixture stirred in enough)
Cook on medium to low for at least 15 minutes - stir stir stir!
Add cabage, peppers and salt to taste
Simmer for another 30 minutes
Serving Size: makes 12 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KLORES.
Put lentils in blender with 20 oz water- puree set aside
In large pot brown mushrooms, onions, celery and garlic with butter.
Add all broth (you can use one type if you like)
Add bouillon cube
Add pureed lentils - stir FREQUENTLY (lentils will get thick and will stick to bottom of pan if you do not get mixture stirred in enough)
Cook on medium to low for at least 15 minutes - stir stir stir!
Add cabage, peppers and salt to taste
Simmer for another 30 minutes
Serving Size: makes 12 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user KLORES.