Difference between revisions of "Lentil-Vegetable Stew"
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* 3 tablespoons [[parsley]] fresh | * 3 tablespoons [[parsley]] fresh | ||
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# Place [[lentils]], stock, [[onion]], [[garlic]], [[carrot]]s, [[leek]], [[turnips]], [[potato]]es, [[celery]], and [[rosemary]] in large soup pot. | # Place [[lentils]], stock, [[onion]], [[garlic]], [[carrot]]s, [[leek]], [[turnips]], [[potato]]es, [[celery]], and [[rosemary]] in large soup pot. | ||
# Bring to boil, cover, and simmer for 50 minutes. | # Bring to boil, cover, and simmer for 50 minutes. | ||
Latest revision as of 16:46, 16 July 2012
Ingredients
- 1 cup lentils
- 4 cups vegetable stock
- 1 cup onion chopped
- 2 medium garlic clove minced
- 2 cups carrots sliced
- ½ cup leeks
- 2 cups turnip
- 2 medium potatoes raw without skin
- 1 cup celery, diced
- ½ teaspoon rosemary dried
- 28 ounces tomato canned, crushed
- ½ teaspoon pepper
- 1 tablespoon lemon juice
- 3 tablespoons parsley fresh
Procedures
- Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot.
- Bring to boil, cover, and simmer for 50 minutes.
- Add tomatoes and pepper.
- Simmer for 25 minutes.
- Stir in lemon juice and garnish with parsley.
- Serve hot.
Nutritional information
- Calories 180 | protein 6.9g | carbohydrate 39 g | fat 0.69g | calories from protein: 14% | carbohydrate: 82% | fat: 3
