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 12g 18%
  • Carbs 459g 153%
  • Saturated 2g 11%
  • Fiber 101g 405%
  • Sugars 23g
  • Monounsaturated 2g
  • Polyunsaturated 5g
  • Protein 157g 314%
  • Cholesterol 1mg 0%
  • Sodium 5,864mg 244%
  • Calcium 687mg 69%
  • Magnesium 560mg 140%
  • Potassium 6,629mg 189%
  • Iron 44mg 244%
  • Zinc 21mg 140%
  • Phosphorus 2,115mg 302%
  • Vitamin A 2,448µg 272%
  • Vitamin C 418mg 696%
  • Thiamin (B1) 6mg 375%
  • Riboflavin (B2) 2mg 124%
  • Niacin (B3) 26mg 131%
  • Vitamin B6 4mg 219%
  • Folic Acid (B9) 2,673µg 668%
  • Vitamin B12 0µg 0%
  • Vitamin E 5mg 27%
  • Vitamin K 630µg 788%
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