• prep: 10 min
  • cook: 25 min
  • total: 35 min
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  • servings:
  • Summary

    Stews can take a while to cook but this lentil and vegetable stew can be ready in 35 minutes. It’s loaded to the brim with vitamin and mineral goodness and will fill you up and keep you satiated for hours.

    Ingredients

    • olive oil
    • 1 onion, chopped
    • 2 cloves of garlic, chopped
    • 4 cups vegetable stock
    • ¾ lb potatoes, peeled and diced
    • 4 carrots, sliced
    • 2 to 3 parsnips, sliced
    • 2 tablespoons curry paste
    • 1 cup red lentils, rinsed
    • small handful fresh coriander, roughly chopped

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 373 % Daily Value *
    • Total Fat: 2 g 3.71%
    • Saturated Fat: 0 g 0.89%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 894 mg 37.24%
    • Calcium: 46 mg 4.63%
    • Potassium: 1095 mg 31.27%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 29.04%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 63 g %
    • Dietary Fiber: 19 g 77.35%
    • Sugar: 8 g
    • Protein: 18 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 241.24%
    • Vitamin C 22.48%
    • 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 - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables2
    • 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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