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.

  • 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
  • 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.
  • 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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