• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Set aside 12 minutes on a Sunday to prepare this hearty vegetarian stew, an easy lunch and supper during the week bursting with lentils, celery, carrot, sweet potato and tomatoes.

    Ingredients

    • 2 tsp olive oil
    • 1 yellow onion, finely diced
    • 1 stalk celery, diced
    • 1 carrot, peeled and finely diced
    • 2 cloves garlic, minced
    • Pinch each sea salt and fresh ground black pepper
    • 2 cups dry green lentils, picked over
    • 1 large sweet potato, peeled and cubed
    • 1 bay leaf
    • 4 cups low-sodium vegetable broth
    • 2 plum tomatoes, seeded and diced
    • 1/4 cup chopped fresh Italian parsley

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 274 % Daily Value *
    • Total Fat: 6 g 9.99%
    • Saturated Fat: 2 g 9.67%
    • Trans Fat: 0 g %
    • Cholesterol: 11 mg 3.75%
    • Sodium: 490 mg 20.41%
    • Calcium: 65 mg 6.5%
    • Potassium: 596 mg 17.04%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 19.04%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 42 g %
    • Dietary Fiber: 9 g 35.13%
    • Sugar: 7 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 95.94%
    • Vitamin C 20.11%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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