Easy Lentil Stew
This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/2 cup chopped onion
- 1 tablespoon dried parsley
- 1 clove (minced)
- 1 dash pepper
- 1/2 cup chopped carrot
- 1 cup dry lentils
- 3 1/2 cups chicken broth (i use college inn)
- 1 (14 1/2 ounce) canof peeled italian tomatoes (cut
- 1 cup peeled chopped potato
- 1/2 cup chopped celery (optional)
- 1 tablespoon dried basil (crushed)
- Carbohydrate 37.2393250019722 g
- Cholesterol 0 mg
- Fat 0.668612500050611 g
- Fiber 17.9820000009955 g
- Protein 14.9008750003566 g
- Saturated Fat 0.102111250007976 g
- Serving Size 1 1 serving(s) (94g)
- Sodium 16.8950000041152 mg
- Sugar 19.2573250009766 g
- Trans Fat 0.130847500009375 g
- Calories 213 calories
Rinse and drain the dry lentils. In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper. Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
