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Lentil and Vegetable Stew Recipe

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Lentil and Vegetable Stew
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Ingredients

  • 2 small carrots, peeled and sliced
  • 1 celery rib, sliced
  • 1 small yellow onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 (14.5 ounce) can diced tomatoes (I like to use fire-roasted tomatoes)
  • 1 ½ cups lentils, picked over and rinsed
  • ½ cup basmati brown rice (optional)
  • 6 cups water, vegetable, or less-sodium chicken stock
  • 1 dried bay leaf
  • 1 teaspoon salt, more to taste
  • ½ teaspoon freshly ground black pepper, more to taste
  • 2-3 teaspoons balsamic vinegar
  • Garnish: fresh minced parsley or cilantro

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2236g
Calories 1727  
Calories from Fat 279 16%
Total Fat 31.64g 40%
Saturated Fat 4.58g 18%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2774mg 116%
Potassium 3754mg 107%
Total Carbs 277.71g 74%
Dietary Fiber 96.5g 322%
Sugars 20.06g 13%
Protein 84.96g 136%
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