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

    Vegetable-Lentil Stew. Photo by Chef #1567206

    1/1 Photo of Vegetable-Lentil Stew

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    ratherbeswimmin''s Note:

    This is so good on a cool night.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      In a large Dutch oven, mix together the first 15 ingredients.
    2. 2
      Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour.
    3. 3
      Add more water or tomato juice if necessary.
    4. 4
      Stir in the remaining ingredients.
    5. 5
      Cover and continue cooking until vegetables are tender, usually 1 hour.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 29, 2002

      55

      I threw this in the crockpot, as I was very busy and didn't want to think about dinner. I had no celery (someone ate it up on me!) and no zucchini, so I left those out. I also substituted vegetable broth for the tomato juice. It was still wonderful! The seasoning was heavenly, it was filling, and after all the holiday meals this week, it felt great to have something so satisfying, yet so healthy! Good job!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2002

      55

      Lentils are one of my favorite, for lack of a better word,legume. This stew was so delicious. My husband and I had 2 big bowls full. Very filling and we thought the seasonings were spot on. Our tummys were full and we were so happy. Thanks for sharing this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2013

      55

      This recipe was delicious!!!!!! I did not go exactly by the recipe though. Instead of using tomato sauce, I used spaghetti sauce. I did not have canned tomatoes, so I substituted and used a can of okra and tomatoes and then added one big fresh tomato. I also added some green bell pepper I had on hand. I did not have onions so I added scallions and minced onion. I did not have parsley, oregano, basil, thyme or bay leaf. So instead I added 2 teaspoons of a medley (that had oregano, thyme, basil, bay, rosemary, parsley, etc.) that I had on hand. I added more garlic than the recipe called for (I did not have fresh garlic so I used minced garlic). I did not have lemon, so instead I poured in some grapefruit juice. I also added a can of drained corn and a can of spinach (I did not drain the spinach). Instead of brown rice I used white rice. I also added a yellow squash. I did not add any potatoes because I did not have any on hand. It seemed like it was not seasoned enough, but like I said I did not have all the seasonings on hand that this recipe called for, so that could have been why. But other than that I loved it. Even my two kids loved it. They ate and ate and ate. My kids are 3 (almost 4 years old) and 2 years old. I am going to have to make this again. There was enough left for about two more meals.

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

    Read All Reviews (16)

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    Nutritional Facts for Vegetable-Lentil Stew

    Serving Size: 1 (4868 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 570.4
     
    Calories from Fat 24
    33%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 837.0 mg
    34%
    Total Carbohydrate 112.4 g
    37%
    Dietary Fiber 32.7 g
    131%
    Sugars 21.8 g
    87%
    Protein 29.2 g
    58%

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