Lentil and Bean Stew

Unlike other dried legumes, lentils require no soaking or precooking to become tender. They pair well with garbanzo beans (Chick Peas) and potatoes in this meatless soup.

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  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 9
  • servings 5
 

Ingredients

1
(28-oz.) can whole tomatoes, undrained, cut up
1
(15-oz.) can garbanzo beans (Chick Peas), undrained
2
cups cubed peeled potatoes
1
cup dry lentils, sorted, rinsed and drained
1
cup thinly sliced carrots
1/2
cup chopped onion
1/2
cup chopped green bell pepper
3
to 6 teaspoons chili powder
1
teaspoon garlic salt

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LOCATION

Steps

  • 1 In 4-quart saucepan or Dutch oven, combine all ingredients; mix well. Bring to a boil.
  • 2 Reduce heat; cover and simmer 45 to 55 minutes or until vegetables and lentils are tender.
  • 1 In 4-quart saucepan or Dutch oven, combine all ingredients; mix well. Bring to a boil.
  • 2 Reduce heat; cover and simmer 45 to 55 minutes or until vegetables and lentils are tender.

EXPERT TIPS

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Expert Tips

A favorite comfort food, potatoes may be the most versatile vegetable in the world. Familiar potatoes found in the supermarket include: Idaho or russet potatoes, which have superior baking and frying qualities. All-purpose potatoes, which include round potatoes with white skins. These potatoes are excellent for boiling, mashing and salad making. New potatoes, which are young red or white potatoes small enough to cook whole, are blessed with tender skin that doesn't require peeling. They're a good choice for potato salads and pan-roasted potatoes. Other varieties may be available in your area. These include buttery-tasting yellow Yukon Gold potatoes, snack-sized Texas Finger potatoes and purple potatoes.

Store potatoes in a cool, dark, well-ventilated place. Refrigerating potatoes causes them to become unnaturally sweet and turn dark. Warm temperatures encourage sprouting and shriveling.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
330
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
910mg
910%;
Total Carbohydrate
60g
60%
(Dietary Fiber
20g
20%
  Sugars
8g
8%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
50%;
Calcium
10%;
Iron
35%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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