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Description
Lentils are a wonderful option for those looking to add more protein to their diets, especially for vegetarians and vegans. Requiring no soaking before cooking, as opposed to other types of legumes, lentils can be a quick dinner option. Seasoned with cumin and bay leaves, these lentils are cooked with potatoes and carrots for a hearty lentil stew that would make a great lunch or dinner during the winter time. Serve with crusty bread for dipping.
Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 1 Tbsp. cumin
- 2 potatoes (peeled and cubed)
- 2 carrots (peeled and cubed)
- 1 onion (small, peeled)
- 4 Tbsp. crushed tomatoes
- 350 grams lentils (Pardinas, or any other small size lentil that does not need to be soaked before cooking)
- 1.5 liters chicken stock
- 1 bay leaf
- salt
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Directions
- Coat the bottom of a Dutch oven with olive oil and heat it up.
- Add the cumin and stir a few seconds until it becomes fragrant. Then add the potatoes, carrots, onion, crushed tomatoes, and lentils. Stir to mix well.
- Add the chicken or vegetable stock and the bay leaf. Salt to taste. Bring to a boil then simmer on low heat for 45 minutes.
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium800mg33% |
| Potassium1890mg54% |
| Protein38g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber31g124% |
| Sugars13g |
| Vitamin A110% |
| Vitamin C50% |
| Calcium10% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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