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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
Print Recipe >
Step-By-Step Instructions:
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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.
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Add the garlic and sauté 1 additional minute.
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Stir in the lentils and add the vegetable broth and water.
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Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
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Remove the bay leaf and stir in the spinach until the spinach is wilted.
Nutrition facts
6 Servings
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Serving Size
1 cup
- Amount per serving Calories 170
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 320mg 14%
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Total Carbohydrate
28g
10%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Added Sugars 1g 2%
- Protein 9g
- Potassium 490mg 10%
Ingredients
olive oil
1 tbsp
onion(s) (diced)
1 med
celery (diced)
2 stalks
carrots (or 2 medium, peeled and diced)
3 small
jalapeño pepper (seeded and minced)
1 med
garlic (minced)
2 clove
lentils
1 cup
low sodium vegetable broth
4 cup
water
1 cup
bay leaves
1 leaves
salt
1/2 tsp
black pepper
1/4 tsp
baby spinach
4 cup
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Reviews & Ratings
Recommended
The only thing I did diferent in this recipe was adding a can of rotel.