Vegetable stew
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,183.1
- Total Fat: 19.3 g
- Cholesterol: 0.0 mg
- Sodium: 3,104.1 mg
- Total Carbs: 217.8 g
- Dietary Fiber: 69.1 g
- Protein: 59.3 g
View full nutritional breakdown of Vegetable stew calories by ingredient
Introduction
Vegetable VegetableNumber of Servings: 1
Ingredients
-
1 tbsp Olive Oil
2 cup, chopped Onions, raw
2 cup, diced Celery, raw
2 cup, chopped Carrots, raw
2 cup, chopped or sliced Red Ripe Tomatoes
2 cup Lentils
3 cup, sliced Zucchini
3 cup (8 fl oz) Water, tap
2 cup Tomato Sauce
3 cup Spinach, fresh
Directions
Step 1: Heat oil in a large pot on medium heat, add onions and a pinch of salt and wait for onions to become translucent, stir from time to time.
Step 2: Add celery, carrots, tomatoes, lentils, and zucchini into pot. As well add water and tomato sauce, and season with salt, pepper, and other seasonings as you desire. Increase heat, leaving pot covered for 20 minutes or until stew comes to a boil, stir from time to time.
Step 3: Slowly add spinach leaves into pot and reduce heat to a simmer, cover pot with lid and allow vegetables to cook for 20 minutes or until they become tender. Stir from time to time.
Step 4: Turn off stove, wait to cool, and enjoy!
Serving Size: 1 cup
Number of Servings: 1
Recipe submitted by SparkPeople user MNMDAY1.
Step 2: Add celery, carrots, tomatoes, lentils, and zucchini into pot. As well add water and tomato sauce, and season with salt, pepper, and other seasonings as you desire. Increase heat, leaving pot covered for 20 minutes or until stew comes to a boil, stir from time to time.
Step 3: Slowly add spinach leaves into pot and reduce heat to a simmer, cover pot with lid and allow vegetables to cook for 20 minutes or until they become tender. Stir from time to time.
Step 4: Turn off stove, wait to cool, and enjoy!
Serving Size: 1 cup
Number of Servings: 1
Recipe submitted by SparkPeople user MNMDAY1.