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Lentil Stew

You can play around with different types of lentils in this stew - try red, yellow, or brown lentils.

Prep Time: 15 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 165
  • Carbohydrate 27 g
  • Protein 10 g
  • Fat 3.0 g
  • Saturated Fat 0.4 g
  • Sugar 6 g
  • Dietary Fiber 10 g
  • Cholesterol 0 mg
  • Sodium 160 mg
  • Potassium 805 mg

This Recipe Serves 6

Ingredients

1 tablespoon olive oil
1 onion, diced
2 stalks celery, diced
3 small or 2 medium carrots, peeled and diced
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 cup dried lentils
4 cups low sodium vegetable broth
1 cup water
1 bay leaf
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
4 cups fresh baby spinach

Instructions

  1. 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.
  2. Add the garlic and sauté 1 additional minute.
  3. Stir in the lentils and add the vegetable broth and water. 
  4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
  5. Remove the bay leaf and stir in the spinach until the spinach is wilted.

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