Mexican

Mexican Lentil Stew takes 15 minutes to prepare.

Mexican Lentil Stew takes 30 minutes to cook.

Mexican Lentil Stew makes 18 servings.

The ingredients for Mexican Lentil Stew are:

2 cups dry lentil (I use TruRoots sprouted from Costco)
2 TB olive oil
1 medium onion - diced
3 stalks celery - chopped
5 small fingerling potatoes (or 1 medium Yukon Gold) - chopped
5 cloves garlic
2 cans canned diced tomatoes
8 cups (2 boxes) organic low sodium chicken broth
1 cup organic salsa (I use Emerald Valley)
1/4 tsp turmeric
1 tsp cumin
1 tsp chili powder
2 bay leaves
Optional: lime wedges, cilantro, fat-free sour cream (or Fage 0% yogurt), low fat cheese

Here is how you make Mexican Lentil Stew:

In a large pot, add 2 boxes (8 cups) organic, low sodium chicken (or veggie) broth. Add bay leaves to lentils. Meanwhile, dice onions and begin to cook in a large skillet with 2 TB olive oil (I salt my a bit for flavor). Meanwhile, chop carrots and celery. Add to onion and potato. Add canned tomatoes, salsa, garlic (pressed/minced), turmeric, cumin, and chili powder. Let cook for about 10-15 minutes. Add to lentils and cook until veggies are tender to the bite, but not mushy. Serve with your choice of lime wedge, cilantro, sour cream/yogurt, cheese - all or none! Enjoy! (be sure to remove bay leaves!)Serving Size: Makes 18-1 cup servingsNumber of Servings: 18Recipe submitted by SparkPeople user RMSEWELL.

The nutritional information for Mexican Lentil Stew is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 82.0

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 137.7 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 4.5 g
• Protein: 5.1 g

Mexican Lentil Stew is Mexican cuisine.