Delicious Lentil Stew
Lentils are a great variety of dried legume! They are full of protein, fiber, and nutrients like iron; have a great taste; and cook faster than dried beans because they do not require pre-soaking. Try them in this hearty stew for lunch or dinner.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe (394g)
227
Calories
14g
Protein
37g
Carbs
4g
Fat
14g
Fiber
7g
Sugar
382mg
Sodium
Saturated Fat 2 g · Cholesterol 8 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
butter
2 tablespoons · or margarine
onion, chopped
1 cup
water
6 cups
dry lentils, washed
2 cups · soaking not necessary
Worcestershire sauce
1 teaspoon
oregano
1/2 teaspoon
garlic powder
1/4 teaspoon
carrots, cut into 1/2-inch pieces
6 large
celery stalks
8 medium
salt
1 teaspoon
whole tomatoes, low-sodium, cut into pieces
1 can (14.5 ounces) · or 3-4 fresh tomatoes cut in wedges
Instructions
- 1
Wash hands with soap and water.
- 2
Melt butter in a large skillet.
- 3
Sauté onion until tender.
- 4
Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
- 5
Cover, bring to a boil. Reduce heat, and simmer for 45 minutes.
- 6
Add carrots, celery, and salt.
- 7
Cover and simmer 30 minutes more or until the vegetables are tender.
- 8
Add tomatoes. Heat thoroughly and serve.
Source: USDA MyPlate Kitchen · Go With Beans University of Wisconsin Cooperative Extension Service Eau Claire County
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