Lentil Stew Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.6
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 677.4 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 8.3 g
  • Protein: 5.3 g

View full nutritional breakdown of Lentil Stew Casserole calories by ingredient
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Introduction

Hearty lentil stew. Filling but low fat and low calorie. Great on a cold winters day. Hearty lentil stew. Filling but low fat and low calorie. Great on a cold winters day.
Number of Servings: 6

Ingredients

    1 Medium Egg Plant about 1 1/4 cup cubed
    2 tablespoons olive oil
    1 large onion peeled and choppen
    2 cloves garlic, peeled and choppen
    2 stalkscelery, chopped
    2 medium parsnips, peeled and cut into 1 inch strips
    1 cup and 2 tablespoons whole green or brown lentils
    3 ¾ cups hot vegetable stock
    2 bay leaves
    1 sprig parsley
    1 teaspoon dried savory or oregano
    1 teaspoon herbs de Province
    2 tablespoons tomato paste
    Salt and freshly ground black pepper

Directions

Preheat the oven to 375F

Sauté the eggplant in 1 tablespoon of the olive oil until it is soft set aside

Heat the remaining tablespoon of oil in a large ovenproof casserole and sauté the onion until soft.

Add the garlic and cook 5 minutes. Stir in the carrots, celery, parsnips and the lentils.

Pour in the hot stock. Bring to a boil and simmer for 10 minutes.

Add the bay leaves, parsley, oregano, herbs de Province and the cooked eggplant.

Add the tomato paste and salt and pepper to taste.

Cover tightly with foil and bake, stirring occasionally for 35-45 minutes.

Check to see if all the vegetables are tender and if the stock has been completely absorbed. If the vegetables aren’t cooked and all the stock has been absorbed, add a little more hot stock, cover with aluminum foil again and cook for another 15 minutes or until the lentils and vegetables are tender and liquid has been absorbed.

Makes 6 servings

NOTES:
I you prefer soup just add additional stock at the end of cooking until the desired consistency is achieved.

If you would like this to be a meat dish add sliced cooked sausages or smoked ham.

This dish also makes a good vegetarian shepherd’s pie. Just top with mashed potatoes and brown it under a grill or broiler for a few minutes.

This dish does not freeze well. The vegetables breakup and fall apart unless it’s completely defrosted before re-heating.


Number of Servings: 6

Recipe submitted by SparkPeople user OTTER1.

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