Ingredients
2 tablespoons butter (or margarine)
1 cup onion (chopped)
6 cups water
2 cups lentils (dry
washed
soaking not necessary)
1 teaspoon Worcestershire sauce
1/2 teaspoon oregano
1/4 teaspoon garlic powder
6 carrots (large
cut into 1/2-inch pieces)
8 celery stalks
1 teaspoon salt
1 can whole tomatoes
low-sodium (14.5 ounce
cut into pieces or 3-4 fresh tomatoes cut in wedges)
Steps
Wash hands with soap and water.
Melt butter in a large skillet.
Sauté onion until tender.
Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
Cover, bring to a boil. Reduce heat, and simmer for 45 minutes.
Add carrots, celery, and salt.
Cover and simmer 30 minutes more or until the vegetables are tender.
Add tomatoes. Heat thoroughly and serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 225 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 8 mg |
| Sodium | 377 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 13 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 0 mcg |
| Calcium | 85 mg |
| Iron | 5 mg |
| Potassium | 883 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Delicious Lentil Stew. Recipe source: Go With Beans University of Wisconsin Cooperative Extension Service Eau Claire County. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.