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Rosemary Lentil Stew Recipe
Nov 09, 2010 @ 12:49 PM
Posted by
Daily Value: 20%
Servings: 6
High-Fiber, Low-Fat
Dairy-Free, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 404Daily Value: 20%
Servings: 6
High-Fiber, Low-Fat
Dairy-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 2g | 3% |
| Saturated | 0g | 2% |
| Carbs | 75g | 25% |
| Fiber | 32g | 129% |
| Sugars | 4g | 0% |
| Protein | 27g | 54% |
| Sodium | 1368mg | 57% |
| Calcium | 136mg | 14% |
| Magnesium | 152mg | 38% |
| Potassium | 1330mg | 38% |
| Iron | 8mg | 46% |
| Zinc | 5mg | 31% |
| Vitamin A | 8164IU | 163% |
| Vitamin C | 69mg | 116% |
| Thiamin (B1) | 1mg | 62% |
| Riboflavin (B2) | 0mg | 20% |
| Niacin (B3) | 4mg | 22% |
| Vitamin B6 | 1mg | 36% |
| Folic Acid (B9) | 445µg | 111% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 108µg | 135% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Rosemary Lentil Stew
This soup is perfect for a cool fall evening and it's really easy to make. I loaded it with frozen veggies and lentils so it was quick to come together and cooked while I baked off some fresh bread.
INGREDIENTS
- One 16-ounce bag lentils (rinsed and drained)
- 1 medium onion chopped
- 4 garlic cloves minced
- 10 cups water
- 2 large or 4 small vegetable bouillon cubes
- 1 jar pasta sauce
- One 12 ounce bag frozen brussels sprouts
- One 32 ounce bag frozen mixed vegetables
- 2 tablespoons fresh rosemary
- Salt and pepper to taste
DIRECTIONS
Put everything in a large pot and boil for 45 minutes to 1 hour or until the lentils are cooked.
Recipe Details
Servings: 6
