Rosemary Lentil Stew Recipe

Rosemary Lentil Stew Recipe
Rosemary Lentil Stew

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

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.

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Directions

Put everything in a large pot and boil for 45 minutes to 1 hour or until the lentils are cooked.

Nutrition

Calories per serving:

415 calories

Dietary restrictions:

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, No Sugar Added

Daily value:

21%

Servings:

6
  • Fat 2g 3%
  • Carbs 77g 26%
  • Saturated 0g 2%
  • Fiber 17g 68%
  • Sugars 4g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 26g 52%
  • Cholesterol 0mg 0%
  • Sodium 977mg 41%
  • Calcium 114mg 11%
  • Magnesium 93mg 23%
  • Potassium 1,105mg 32%
  • Iron 7mg 41%
  • Zinc 4mg 23%
  • Phosphorus 353mg 50%
  • Vitamin A 408µg 45%
  • Vitamin C 70mg 116%
  • Thiamin (B1) 1mg 63%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 446µg 111%
  • Vitamin B12 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 105µg 131%
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