Rosemary Lentil Stew Recipe


Nutrition

Cal/Serving: 404
Daily Value: 20%
Servings: 6

High-Fiber, Low-Fat
Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat2g3%
Saturated0g2%
Carbs74g25%
Fiber32g127%
Sugars4g0%
Protein27g54%
Cholesterol0mg0%
Sodium977mg41%
Calcium130mg13%
Magnesium150mg38%
Potassium1315mg38%
Iron8mg45%
Zinc5mg31%
Phosphorus481mg69%
Vitamin A8155IU163%
Vitamin C70mg116%
Thiamin (B1)1mg62%
Riboflavin (B2)0mg20%
Niacin (B3)4mg22%
Vitamin B61mg36%
Folic Acid (B9)446µg111%
Vitamin B120µg0%
Vitamin E1mg4%
Vitamin K105µg131%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Rosemary Lentil Stew Recipe
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.

Click here to see The Ultimate 1-Pot Meal Roundup.

3
Ratings32

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

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