Lentil and Vegetable Stew

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

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 4

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.

Expert Tips

Try red lentils, they take less time to cook, and add a pretty color to the stew.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
1510mg
1510%;
Total Carbohydrate
57g
57%
(Dietary Fiber
12g
12%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
28%;
Calcium
8%;
Iron
40%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.