Vegetable-Lentil Stew
67 mins (prep 15, cooking 52)
13 ingredients
12-14 servings
This is a nice fall-winter dish, although you could probably enjoy this year round. Since playing RSC #9 I actually fell in love with lentils, and they definetely go a long way in any recipe.

Categories:  lentil , stew , main-dish , beans , <-4-hours , vegetarian , potato , squash , vegetable , time-to-make ,
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Serving Size (62.61 g)
Servings 12
Amount per Serving
Calories 48.21 Calories from Fat 21.51
% Daily Value *
Total Fat 2.39g 44.13%
Saturated Fat 0.43g 25.86%
Trans Fat 0.0g %
Cholesterol 0.79mg 3.15%
Sodium 130.02mg 65.01%
Total Carbohydrate 6.74g 26.96%
Dietary Fiber 1.4 g 67.39%
Sugars 1.54 g %
Protein 0.72g 17.34%
Vitamin A 4325.78IU% Vitamin C 8.49mg%
Calcium 26.02mg% Iron 0.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry green lentils, white potatoes, large carrots, rutabagas, salt and pepper