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This delicious stew is nothing but good for you! The chunky mixture, seasoned with chili powder and cumin, is chock-full of hearty beans, lentils and other veggies. Steaming bowls of it make a warm and satisfying supper. -Vi Toews, Bluffton, Alberta
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Analysis: One 1-cup serving equals 216 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 392 mg sodium, 38 g carbohydrate, 12 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat.
Originally published as Vegetable Lentil Stew in Quick Cooking May/June 2000, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Feb. 25, 2012 by s_pants
I don't particularly like vegetarian meals like this, but this was really good with excellent flavor.
Reviewed on Jan. 25, 2012 by Cheese lover
I have been making this vegetable lentil stew for over 10 years and I love this comfort food. It is so satisfying and filling that your family will not miss meat in this recipe. I add more chili powder and cumin as we like it a bit more spicy, and I serve it with homemade oat dinner rolls. I believe this recipe is also on this website.
Reviewed on Jan. 30, 2010 by joedebfry
Simple. Healthy. Delicious. When I brought it to work for lunch, a co-worker smelled it coming out of the microwave and asked for the recipe. I'll add a little more spice next time.
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