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    You are in: Home / Recipes / Lentil and Vegetable Stew Recipe
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    Lentil and Vegetable Stew

    Lentil and Vegetable Stew. Photo by Chickee

    1/2 Photos of Lentil and Vegetable Stew

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Kiwi Kathy's Note:

    This is a great recipe for toddlers, especially if you are vegetarian or have a baby who is not fussed on eating meat. My grandson refuses to chew meat (now aged 19 mths) so we are always looking for ways to make sure he gets an adequate diet. These simple ingredients cook up easily and the recipe makes at least 10 servings and is good to freeze.

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    Ingredients:

    Serves: 10

    Yield:

    serves

    Units: US | Metric

    Directions:

    1. 1
      Heat oil and fry onions and garlic until softened but not browned.
    2. 2
      Add the potatoes, carrots, celery and lentils. Stir to coat the vegetables with oil.
    3. 3
      Add tomatoes, tomato puree, herbs and vegetable stock.
    4. 4
      Bring to boil, cover and simmer for 40 - 45 minutes, or until the lentils and vegetables are very tender. You might need to add some water at this stage if the stew seems to be too thick.
    5. 5
      Remove bay leaf.
    6. 6
      Mash the lentils and vegetables.
    7. 7
      Ready to serve.
    8. 8
      Freeze in portions what is not going to be used within 2 -3 days.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on November 06, 2010

      55

      Delicious! I enjoyed this for lunch with my 2.5 year old who ate two bowls. I made it using canned lentils and chicken broth, added a diced zucchini and simmered all until the veggies were tender. I did not mash it. Next time I may try it with sweet potatoes instead of white ones. Can't wait for lunch again tomorrow!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2010

      55

      This was right on the money! So easy and tasty, I added extra stock as we felt like more of a soup. Served with a spoonful of pesto and a little sour cream, you could add whatever you like to this- zucchini, capsicum, corn, parsley whatever. A good "emergency" meal. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2010

      55

      Delicious 4 1/2 stars. I made this with a version of Roasted Vegetable Stock that had a little chicken stock in it too. Also did not mash it. Made for RECIPE SWAP #39 - April 2010 - For the group Coconut Ice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Lentil and Vegetable Stew

    Serving Size: 1 (117 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 124.4
     
    Calories from Fat 17
    14%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 69.5 mg
    2%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 3.9 g
    15%
    Sugars 2.4 g
    9%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    vegetable stock

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