Delicious Lentil Stew
Lentils are a great variety of dried legume! They are full of protein, fiber, and nutrients like iron; have a great taste; and cook faster than dried beans because they do not require pre-soaking. Try them in this hearty stew for lunch or dinner.
- Prep: 15 min
- Cook: 1 hr 15 min
- Total: 1 hr 30 min
- Servings: 8
- Cuisine: American
- Difficulty: Easy
- Cost: $0.69/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- High-Fiber
Tags
- stir-fry
- healthy
- comfort food
- savory
- classic
- budget-friendly
Ingredients
- 2 tablespoon butter ((or margarine))
- 1 cup onion (chopped)
- 6 cup water
- 2 cup dry lentils (washed)
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon oregano
- 0.25 teaspoon garlic powder
- 6 carrots (large, cut into 1/2-inch pieces)
- 8 celery stalks (medium)
- 1 teaspoon salt
- 1 can whole tomatoes (14.5 ounces, low-sodium, cut into pieces)
Instructions
- Melt butter in a large skillet.
- Sauté onion until tender.
- Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
- Cover, bring to a boil.
- Reduce heat, and simmer for 45 minutes.
- Add carrots, celery, and salt.
- Cover and simmer 30 minutes more or until the vegetables are tender.
- Add tomatoes.
- Heat thoroughly and serve.
Nutrition (per serving)
- Calories: 227
- Protein: 13.9 g
- Carbohydrates: 37.2 g
- Fat: 3.7 g
- Fiber: 14.2 g
- Sodium: 382 mg
- Saturated Fat: 1.9 g
- Sugar: 7.3 g
- Cholesterol: 8 mg