Lentils are quick to cook and a good source of fiber and protein. This hearty meatless stew is full of lentils, potatoes, and other veggies.
Recipe from Better Homes and Gardens
1 cup dry lentils
3 1/2 cups chicken broth
1 14 1/2 ounce can peeled Italian-style tomatoes, cut up
1 cup peeled and chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons snipped parsley
1 tablespoon dried basil, crushed
1 clove garlic, minced
dash of pepper
Rinse and drain lentils. In a large saucepan combine lentils, chicken broth, undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until lentils and vegetables are tender, stirring occasionally. Makes 4 servings.
Per Serving: cal. (kcal) 282, Fat, total (g) 2, carb. (g) 49, pro. (g) 19, sodium (mg) 873, Percent Daily Values are based on a 2,000 calorie diet
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