Dr. Fuhrman Chard Lentil Stew modified with Green Beans
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 107.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 415.8 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 7.8 g
- Protein: 5.8 g
View full nutritional breakdown of Dr. Fuhrman Chard Lentil Stew modified with Green Beans calories by ingredient
Introduction
Modified with green beans.Use Red Lentils
1 cup Bruschetta
1 cup Salsa, find no salt if you can
28 fl oz of diced tomatoes Modified with green beans.
Use Red Lentils
1 cup Bruschetta
1 cup Salsa, find no salt if you can
28 fl oz of diced tomatoes
Number of Servings: 12
Ingredients
-
2 pounds of rainbow swiss chard, about 2 bunches
4 cups of water
1 cup of mild no salt salsa
1 cup of tomato and basil bruschetta
1 tsp cumin seeds
1/2 tsp turmeric
2 tsp corander powder
2 cups red lentils, soaked for 30 minutes
1 28 oz can of no salt added diced tomatoes
Tips
Tomato paste could be added to thicken depending on desired consistency.
Directions
Soak the red lentils for 30 minutes
Wash and cut the leaves off the stems of the chard. Roll the leaves and cut into small pieces. Cut the stems in 1/4 inch pieces. Boil the chard in 4 cups of water until the leaves are wilted, and the stems are soft, about 5 minutes.
Add the salsa and bruschetta, continue cooking until onions are tender, about 3-4 minutes, then add the cumin, turmeric and coriander. Reduce heat, cover and simmer for 10 minutes.
Add the soaked lentils and diced tomatoes and cut green beans. Replace cover and continue to simmer until the lentils are tender, about 40 minutes.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MARABRAB.
Wash and cut the leaves off the stems of the chard. Roll the leaves and cut into small pieces. Cut the stems in 1/4 inch pieces. Boil the chard in 4 cups of water until the leaves are wilted, and the stems are soft, about 5 minutes.
Add the salsa and bruschetta, continue cooking until onions are tender, about 3-4 minutes, then add the cumin, turmeric and coriander. Reduce heat, cover and simmer for 10 minutes.
Add the soaked lentils and diced tomatoes and cut green beans. Replace cover and continue to simmer until the lentils are tender, about 40 minutes.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MARABRAB.