Hearty lentil and vegetable stew ready in 1 hour. Perfect for a tasty dinner!
Lentil and Vegetable Stew
- Prep Time 15 min
- Total 60 min
- Servings 4
- Ingredients 11
Ingredients
- 1 1/4 cups dried lentils (10 ounces), sorted and rinsed
- 3 cups water
- 2 medium potatoes, cut into 1-inch cubes (2 cups)
- 1 medium onion, chopped (1/2 cup)
- 1 medium stalk celery, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh parsley
- 4 teaspoons vegetable or beef bouillon granules
- 1 teaspoon ground cumin
- 2 medium zucchini, cut into 1/2-inch slices (4 cups)
- Lemon wedges
Instructions
-
Step1Heat lentils and water to boiling in 4-quart Dutch oven; reduce heat to low. Cover and simmer about 30 minutes or until lentils are almost tender.
-
Step2Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
-
Step3Stir in zucchini. Cover and simmer 5 to 7 minutes or until zucchini is crisp-tender. Serve stew with lemon wedges.
Nutrition
260
Calories
1g
Total Fat
18g
Protein
57g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 10
- Total Fat
- 1g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1510mg
- Total Carbohydrate
- 57g
- Dietary Fiber
- 12g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 28%
- 28%
- Calcium
- 8%
- 8%
- Iron
- 40%
- 40%
Exchanges:
Tips from the Betty Crocker Kitchens
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