Vegetable Lentil Stew Recipe

4.5 3 6
Vegetable Lentil Stew Recipe
Vegetable Lentil Stew Recipe photo by Taste of Home
Publisher Photo

Vegetable Lentil Stew Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

Ingredients

  • 4 cups reduced-sodium V8 or tomato juice
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium carrots, thinly sliced
  • 2 medium potatoes, cubed
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 sweet red pepper, chopped
  • 1 cup dried lentils, rinsed
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chili powder
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • TOPPING:
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons minced chives

Directions

In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.
Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving. Yield: 13 servings.
Originally published as Vegetable Lentil Stew in Quick Cooking May/June 2000, p29

Nutritional Facts

1 cup: 216 calories, 2g fat (0 saturated fat), 4mg cholesterol, 392mg sodium, 38g carbohydrate (0 sugars, 12g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 meat.

  • 4 cups reduced-sodium V8 or tomato juice
  • 2 cans (14-1/2 ounces each) Italian stewed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 medium carrots, thinly sliced
  • 2 medium potatoes, cubed
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 sweet red pepper, chopped
  • 1 cup dried lentils, rinsed
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chili powder
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • TOPPING:
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons minced chives
  1. In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.
  2. Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving. Yield: 13 servings.
Originally published as Vegetable Lentil Stew in Quick Cooking May/June 2000, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Lentil Stew

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
s_pants User ID: 174050 52493
Reviewed Feb. 25, 2012

"I don't particularly like vegetarian meals like this, but this was really good with excellent flavor."

MY REVIEW
Cheese lover User ID: 5855031 78714
Reviewed Jan. 25, 2012

"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."

MY REVIEW
joedebfry User ID: 265172 75524
Reviewed Jan. 30, 2010

"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."

Loading Image