Vegetarian Lentil Stew
60 mins (prep 15, cooking 45)
13 ingredients
6 servings
This was unusual in that it wasn't a heavy tomato base, which is what I like and am used to.However, I had 3 bowls and it was delicious, almost "rustic" and, as usual, tasted even better the next day. I served this with a loaf of Tuscan bread and spinach salad. Perfect!

Categories:  <-60-mins , lentil , stew , main-dish , beans , equipment , vegetarian , stove-top , time-to-make ,
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Serving Size (206.54 g)
Servings 6
Amount per Serving
Calories 225.25 Calories from Fat 37.26
% Daily Value *
Total Fat 4.14g 38.2%
Saturated Fat 0.13g 3.9%
Trans Fat 0.04g %
Cholesterol 0.0mg 0.0%
Sodium 494.34mg 123.58%
Total Carbohydrate 37.3g 74.6%
Dietary Fiber 5.04 g 120.88%
Sugars 9.86 g %
Protein 9.88g 118.61%
Vitamin A 70.76IU% Vitamin C 0.06mg%
Calcium 152.66mg% Iron 1.82mg%
*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:
chopped onion, clove garlic, coarsely chopped, dried lentils, chopped fresh parsley, ground cumin, fresh mushrooms, whole tomatoes