Vegetable and Lentil Stew
Course
This recipe is high in fiber and taste delicious, especially on a cold day.
Ingredients
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic, mixed vegetables, and lentils. Cook for 3-4 minutes, or until the vegetables are tender.
Stir in the vegetable broth, thyme, rosemary, salt, and black pepper. Bring to a boil.
Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
Stir in the parsley, and serve hot with a side of whole grain bread or crackers.
Nutrition:
Nutrition Facts
4 servings per recipe
Serving size1/4 of recipe
Amount per serving
Calories260
% Daily Value*
Total Fat 3.5g4%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 575mg25%
Total Carbohydrate 41g15%
Dietary Fiber 7g25%
Total Sugars 2.5g
Includes 0g Added Sugars0%
Protein 13.5g
Vitamin D 0mcg0%
Calcium 35mg3%
Iron 4.2mg23%
Potassium 405mg9%
*DV based on a 2,000 calorie diet.
Desiree ()
Well this is the second soup I have made from this list. It was delicious and not hard to make. I did add barley to my soup and it was more like a side.. but everything was tender and soft and had so much flavor. I have a question can I freeze these soups and then un freeze and it? I am not in great health and it would be so easy to make a few bowls freeze them and have them later in the week when I can’t cook? Has anyone tried that?? And my partner loved this one too!! He had an ulcer rupture in 2016 and I am always trying to get him on healthy stuff. Do y’all have any other recipes besthe soup. I am also trying to go to a full liquid diet for a week or two.