Appetizers / Soups / Salads

Lentil Stew - 3/4 cup per serving - Quick is for Soup.

Lentil Stew - 3/4 cup per serving - Quick takes 15 minutes to prepare.

Lentil Stew - 3/4 cup per serving - Quick takes 35 minutes to cook.

Lentil Stew - 3/4 cup per serving - Quick makes 8 servings.

The ingredients for Lentil Stew - 3/4 cup per serving - Quick are:

*dry red lentils, 1 cup (remove)
*Chicken Broth Water-Homemade salt free, 2 cup (remove)
Tomato Sauce, 1.75 cup (remove)
Water, tap, 1.75 cup (8 fl oz) (remove)
*Carrot - raw, chopped, 1 cup (remove)
*Celery 1 cup chopped or 3 stalks, 1 serving (remove)
Dehydrated Potato Slices - DRY, 1 cup (remove)
*cumin powder, 1 tbsp (remove)
*ground tumeric, 3 tsp (remove)
*Onion powder, 1 tbsp (remove)

Here is how you make Lentil Stew - 3/4 cup per serving - Quick:

In large soup pan, add 1 cup dried red lentils, rinsed. Add 1 can (15 oz) of tomato sauce. Fill can with water and add the water to the soup pan. Add 2 cups homemade chicken broth. Add 1 cup diced carrots, 1 cup small diced celery and 1 cup dehydrated potato slices (or 2 cups diced raw potato). Stir in spices. Bring to boil. Reduce heat to low (barest of simmering), cover and cook for about 30-35 minutes. Stir fairly frequently. Done when dehydrated potatoes are tender. Add more liquid (water or broth) if needed.Serve with brown rice, shredded cheese and a salad.Makes about 8 or 9 servings of 3/4 cup.

The nutritional information for Lentil Stew - 3/4 cup per serving - Quick is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 141.6

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 299.6 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 4.8 g
• Protein: 8.7 g

The dietary needs meet for Lentil Stew - 3/4 cup per serving - Quick is Vegetarian