Lentil and Vegetable Stew

Lentil and Vegetable Stew

Hearty lentil and vegetable stew ready in 1 hour. Perfect for a tasty dinner!

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

5

servings

1 1/4
cups dried lentils (10 ounces), sorted and rinsed
3
cups water
2
medium potatoes, cut into 1-inch cubes (2 cups)
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
tablespoon chopped fresh parsley
4
teaspoons vegetable or beef bouillon granules
1
teaspoon ground cumin
2
medium zucchini, cut into 1/2-inch slices (4 cups)
Lemon wedges
  1. Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
  2. Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
  3. Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Try red lentils, they take less time to cook, and add a pretty color to the stew.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 1510mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 12g,
  • Protein 18g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.