Winter Veggie and Lentil Stew

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.9 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Winter Veggie and Lentil Stew calories by ingredient


Introduction

Super flexible, add what you have on hand. :) Super flexible, add what you have on hand. :)
Number of Servings: 8

Ingredients

    1 Tbsp olive oil
    1/2 onion diced
    4 cloves garlic, smashed
    1 bulb fennel diced
    I 28 oz can tomatoes, drained
    1 lg sweet potato, peeled and diced
    1/2 c. uncooked lentils
    1 red bell pepper, diced
    2 C chicken or veggie broth
    4 C water
    4 Big handfuls Kale/Spinach Blend
    1 Tbsp fresh thyme
    Pinch crushed red pepper
    salt and pepper to taste


Tips

Serve with warm, fresh sourdough bread for dipping. mmmmmmm


Directions

Heat large dutch oven, add olive oil. saute onion and fennel 5 minutes. Add tomatoes and garlic, crush with back of spoon. Add broth, water, sweet potatoes, red pepper, lentils, thyme, and crushed red pepper. Stir in kale and spinach. Cover and simmer 45 minutes, or until lentils and potatoes are tender.

Serving Size: Makes a huge pot, probably about 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JONES_ZEN.