Lentils and Vegetable stew


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.7
  • Total Fat: 18.1 g
  • Cholesterol: 47.5 mg
  • Sodium: 605.4 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 6.6 g

View full nutritional breakdown of Lentils and Vegetable stew calories by ingredient


Introduction

A very healthy and sumptuous meal, easy to cook, light to digest, and very low in calories. A very healthy and sumptuous meal, easy to cook, light to digest, and very low in calories.
Number of Servings: 4

Ingredients

    Lentils, halved, red coloured, 1 cup
    Garlic, 3 cloves , chopped
    Onions, raw, 1 cup, chopped
    Turmeric powder, 0.5 tsp
    Cauliflower florets, 0.5 cup
    Carrots, diced, 0.5 cup
    Potatoes, 1 cup diced
    *Cumin seed, 0.25 tsp
    Butter, unsalted, 3 tbsp
    Cilantro (coriander leaves), raw, 3 tbsp
    Red Ripe Tomatoes, 0.5 cup, chopped
    Salt, 1 tsp
    Water or chicken/vegetable stock, 4 cups

Directions

Fry the onions, cumin seed and garlic in the butter until light brown. Add turmeric powder and fry for 30 seconds more. Add washed lentils, potato, carrots and water/stock, salt and boil until well cooked. Add the tomatoes, cauliflower and cilantro and cook another 5 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user PEARLKAD.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Trying to reduce sodium in my diet, so I made this with water and reduced the salt to 1/2 tsp. I added fresh ground black pepper and substituted 1 Tbsp canola oil for the butter. It makes a nice supper, not too strongly flavoured that even my picky husband enjoyed. Whole wheat bread goes well. - 8/17/11