Hearty Low Calorie Lentil Stew Recipe


Health IndexHealthyCuisine
Main Ingredient


 Dried lentils1 Cup (16 tbs), rinsed and sorted
 Low sodium beef broth/Water4 Cup (64 tbs)
 Yellow onion1 Medium, chopped
 Garlic2 Clove (10 gm), minced
 Celery stalks2 Large, diced
 Carrots4 Medium, peeled and cut into 1 inch lengths
 Low sodium tomatoes2 Can (20 oz), chopped (With Their Juice)
 Dried rosemary1 Teaspoon, crumbled
 Black pepper1⁄4 Teaspoon
 White onions8 Small, peeled
 Unsalted margarine2 Tablespoon
 Mushrooms1⁄4 Pound, halved (Small Ones)
 All purpose potatoes4 Medium, peeled and cut into 1 inch cubes

Nutrition Facts

Serving size: Complete recipe

Calories 2282 Calories from Fat 263

% Daily Value*

Total Fat 30 g46%

Saturated Fat 6 g30.1%

Trans Fat 0 g

Cholesterol 13 mg

Sodium 1538.4 mg64.1%

Total Carbohydrates 436 g145.4%

Dietary Fiber 112.4 g449.8%

Sugars 103.6 g

Protein 102 g204.9%

Vitamin A 908.8% Vitamin C 559.8%

Calcium 86.7% Iron 142.9%

*Based on a 2000 Calorie diet


In a 6 quart Dutch oven over moderate heat, bring the lentils, beef broth, yellow onion, garlic, celery, half the carrots, and the tomatoes, rosemary, and pepper to a simmer.
Adjust the heat so that the mixture bubbles slowly, cover, and cook for 35 minutes.
Meanwhile, in a heavy 12 inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 minutes or until lightly browned.
Add the mushrooms and cook, stirring, for 2 to 3 minutes.
Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 minutes longer or until the lentils and potatoes are tender.



Anonymous says :

how many people does this feed?
Posted on: 9 November 2009 - 1:00am