Southwest potato lentil stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Lentils; uncooked |
| 2 | mediums | Potatoes; unpeeled, cut into 1/2-inch pieces |
| 1 | cup | Carrots; chopped |
| 1 | cup | Onions; chopped |
| ½ | cup | Celery; chopped |
| ¼ | cup | Celery leaves; chopped |
| 2 | Garlic cloves; finely chopped | |
| 2 | cups | Tomato juice |
| ¾ | cup | ;water |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried oregano |
| Salt to taste | ||
| 210 | Calories | |
| 1¾ | Vegetable serving | |
| 1¼ | Protein serving | |
| 1 | Bread serving | |
| 11 | grams | Protein |
| 1 | gram | Fat |
| 42 | grams | Carbohydrate |
| 487 | milligrams | Sodium |
| milligram | Cholesterol | |
Directions
NUTRITIONAL INFO PER SERVING
In a large saucepan, combine all ingredients, mixing well. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 40 to 45 minutes, until vegetables are tender. Stir several times while cooking and add small amounts of water if a thinner stew is desired.
From DEEANNE's recipe files