Lentil Stew Recipe - Cooking Index
Lentil Stew Recipe - Cooking Index
To give this vegetarian stew an extra flavor punch, add some ground dried chili peppers or hot-pepper flakes.
Type: Low Fat| 7 cups | 1659ml | Water |
| 1 lb | 454g / 16oz | Lentils - sorted and rinsed |
| 1 | Bay leaf | |
| 1/2 teaspoon | 2.5ml | Salt - (optional) |
| 1 teaspoon | 5ml | Potato - cubed (large) |
| 1 teaspoon | 5ml | Carrot - thinly sliced (large) |
| 1 teaspoon | 5ml | Onion - chopped (medium) |
| 1 teaspoon | 5ml | Green pepper - chopped (small) |
| 1/4 cup | 59ml | Tomato paste |
| 4 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Dried savory |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
In a large saucepan, combine the water, lentils, bay leaf and salt (if using). Bring to a boil over high heat, then reduce the heat to medium, cover and gently simmer for 10 minutes.
Stir in the potatoes, carrots, onions, peppers, tomato paste, garlic and savory. Mix well. Cover and gently simmer, stirring occasionally, for 30 minutes, or until the lentils are tender.
Stir in the parsley. Remove and discard the bay leaf.
This recipe yields 6 servings.
Nutritional Information Per Serving: Calories: 302; Fat: 1 gram (3% of calories); Cholesterol: 0 milligrams; Sodium: __ milligrams; Fiber (grams) 25.7.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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