Lentil Vegetable Stew
Try this Lentil Vegetable Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 2 bay leaves
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 cups spinach
- 1 tbsp extra virgin olive oil
- 2 tbsp tomato paste
- 2 small onions diced
- 1 cup lentils
- 2 medium carrots diced
- 1 tbsp balsamic vinegar
- 1 1/2 tsp italian seasoning
- 1 tsp salt plus more to taste
- 1 cup trimmed and chopped green beans (i used frozen)
- 4 cups vegetable broth + 1 cup water
- 1-15 oz caned diced tomatoes (not drained)
- 1 medium potato cubed
- Carbohydrate 26.9507683333764 g
- Cholesterol 0 mg
- Fat 1.63414499997831 g
- Fiber 12.5157666545804 g
- Protein 10.470667499827 g
- Saturated Fat 0.243745166662052 g
- Serving Size 1 1 serving (78g)
- Sodium 30.4674166633813 mg
- Sugar 14.435001678796 g
- Trans Fat 0.150977249993402 g
- Calories 162 calories
Heat oil over medium heat in a large pot or dutch oven.Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.
