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-> [Digestion, Entrees, Soups & Stews] -> [Lentil-vegetable stew (t) Recipe] |
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Lentil-vegetable stew (t)
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| Artist: |
_ |
| Categories: |
Digestion, Entrees, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Cup(s) Lentils | | 4
| | Cup(s) Vegetable Stock | | 1
| | Cup(s) Onion chopped | | 2
| med | Garlic clove minced, 1 | | | Medium | | 2
| | Cup(s) Carrots sliced | | 1/2
| | Cup(s) Leeks | | 2
| | Cup(s) Turnip | | 2
| med | Potato raw w/o skin | | 1
| | Cup(s) Celery, diced | | 1/2
| | Teaspoon(s) Rosemary dried | | 28
| | Ounce(s) Tomato canned | | | Crushed | | 1/2
| | Teaspoon(s) Pepper | | 1
| | Tablespoon(s) Lemon juice | | 3
| | Tablespoon(s) Parsley fresh |
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Procedures:
| 1 | Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot. | | 2 | Bring to boil, cover, and simmer for 50 min. add tomatoes and pepper. | | 3 | Simmer for 25 min. stir in lemon juice and garnish with parsley. | | 4 | Serve hot. | | 5 | Nutritional analysis calories ( 180 cal) protein ( 6.9 g) carbohydrate ( 39 g) fat (0.69 g) calories from protein: 14 % carbohydrate: 82 % fat: 3 wine jelly sans gelatin |
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