Lunch

Summer Vegetables Stew is for Lunch.

Summer Vegetables Stew takes 20 minutes to prepare.

Summer Vegetables Stew takes 45 minutes to cook.

Summer Vegetables Stew makes 7 servings.

The ingredients for Summer Vegetables Stew are:

* Cucumber (with peel), 300 grams - 2 large or 3 medium
* Summer squash, 200g - 1 large, diced
* Onions, raw, 100 grams - 1 medium, chopped
* Green Peppers (bell peppers), 150 grams - 1 green, 1 red, both medium, chopped
* Carrots, raw, 150 grams - 3 medium, chopped
* Turnips, 200 grams - 1 medium, diced
* Green Beans (snap), 150 grams - about 2 handful
* Beans, red kidney, 150 grams - about 2 handful
* Brown Rice, long grain, 50g - half a cup
* Dill weed, fresh, 0.5 cup sprigs - chopped
* Red Ripe Tomatoes, 1 tomato, chopped
* Lentils, 50 grams - half a cup
* Olive Oil, 4 tbsp

Here is how you make Summer Vegetables Stew:

Place diced veggies in a cooking pot with boiling water just enough to cover them and boil until soft. Pour the olive oil into a pan and place the chopped veggies inside and stir fry until soft. Add it to the boiling pot.Add rice and beans to the boiling pot and wait until they are soft. Add lentils and let the stew thicken. Enjoy!Makes 7 servings of about 300g and 160 calories each.Number of Servings: 7Recipe submitted by SparkPeople user 65TARGET.

The nutritional information for Summer Vegetables Stew is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 161.0

• Total Fat: 8.3 g
• Cholesterol: 0.0 mg
• Sodium: 114.2 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 5.6 g
• Protein: 4.3 g

The dietary needs meet for Summer Vegetables Stew is Vegan