Lentil Stew

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.



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Servings: 4
Prep Time: 10 mins
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Ingredients
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    1   cup 
    dry lentils
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    3 1/2  cups 
    chicken broth
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    1  14 1/2 ounce can 
    peeled Italian-style tomatoes, cut up
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    1   cup 
    peeled and chopped potato
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    1/2  cup 
    chopped carrot
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    1/2  cup 
    chopped celery
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    1/2  cup 
    chopped onion
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    2   tablespoons 
    snipped parsley
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    1   tablespoon 
    dried basil, crushed
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    1   
    clove garlic, minced
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    dash of pepper

Directions
1.
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.
Nutrition information
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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