Appetizers / Soups / Salads

Mediterranean Lentil Stew takes 15 minutes to prepare.

Mediterranean Lentil Stew takes 480 minutes to cook.

Mediterranean Lentil Stew makes 10 servings.

The ingredients for Mediterranean Lentil Stew are:

2: 32 oz boxes of Chicken Stock
1: 32 oz box of Vegetable
1-2 Cans of Canned Tomatoes
3/4 cup of dried Prunes (it might sound funny, but you get a little bit of sweetness but very little "pruney" flavor since they simmer so long.)
3 cups DRIED lentils (any variety you like)
1 cup DRY Quinoa (again any variety you like)
3 cups chopped carrots
3/4-1 cup green bell peppers
1/4 cup WHOLE Parsely Leaves
4 TBSP Allspice
2TBSP Nutmeg
1 TBSP Paprika
6 Garlic Cloves
In addition to the above, you will need Tarragon (2 TBSP), three Bay Leaves, Marjoram (2 TBSP), and 10 whole Cloves. These were not in the searchable list, but they do not add calories.

Here is how you make Mediterranean Lentil Stew:

Play with this, add more vegetables, or take some out. Add/subtract spices and herbs to fit your preference. Also, simply exchange the chicken stock for vegetable and you have a vegetarian soup. I am a fan of consistent taste testing while making soups and stews. Throw it all in a crock pot, turn your crock pot onto Med-Med high (6-8 hours) and leave it be. Your house will smell LOVELY, and you will have a yummy healthy stew in hours. Remove Bay Leaves before serving.I portioned it out to have about 1 1/2 for a serving, and that is what is reflected in the Nutritional info calculated for this. It is a VERY filling stew, and I normally eat it as a brunch or for my dinner and then still have calories left for a snack later that evening.Number of Servings: 10Recipe submitted by SparkPeople user ANEWME4US.

The nutritional information for Mediterranean Lentil Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 225.0

• Total Fat: 3.6 g
• Cholesterol: 4.0 mg
• Sodium: 1,051.0 mg
• Total Carbs: 51.6 g
• Dietary Fiber: 10.2 g
• Protein: 12.4 g