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Lentil and Vegetable Stew

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By Betty Crocker Kitchens
Updated Sep 3, 2010
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Stir in remaining ingredients except zucchini and lemon. Cover and simmer about 10 minutes or until potatoes are tender.
  • Step 
    3
    Stir 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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