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Lentil Stew
15 min prep time
45 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
How to Make Lentil Stew
You can play around with different types of lentils in this stew - try red, yellow, or brown lentils.
15 min prep time
45 min cook time
6servings
1 cup
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Step-By-Step Instructions:
- Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes.
- Add the garlic and sauté 1 additional minute.
- Stir in the lentils and add the vegetable broth and water.
- Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
- Remove the bay leaf and stir in the spinach until the spinach is wilted.
Nutrition facts
6 Servings
-
Serving Size
1 cup
- Amount per serving Calories 165
-
Total Fat
3g
- Saturated Fat 0.4g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 330mg
-
Total Carbohydrate
26g
- Dietary Fiber 9g
- Total Sugars 6g
- Added Sugars 0g
- Protein 9g
- Potassium 680mg
- Phosphorous 230mg
Ingredients
olive oil
1 tbsp
onion(s) (diced)
1
celery (diced)
2 stalks
small or 2 medium carrots (peeled and diced)
3
jalapeño pepper (seeded and minced)
1
garlic (minced)
2 clove
lentils
1 cup
low sodium vegetable broth
4 cup
water
1 cup
bay leaves
1
salt
1/2 tsp
black pepper
1/4 tsp
baby spinach
4 cup
Reviews & Ratings
Recommended
The only thing I did diferent in this recipe was adding a can of rotel.