Vegetarian

Sprouted Lentil Stew takes 10 minutes to prepare.

Sprouted Lentil Stew takes 40 minutes to cook.

Sprouted Lentil Stew makes 6 servings.

The ingredients for Sprouted Lentil Stew are:

2 tbsp Coconut Oil
1/2 cup chopped Onions, raw
1 cup sliced Carrots
2 or 3 cloves Garlic, minced
1 cup Canned cut up Tomatoes
2 cups water
2 tsp Seitenbacher Vegetable Broth & Seasoning
1 tsp. dried oregano
1 tsp. chili powder
12 oz. Cauliflower, raw (about 3 cups)
Salt and pepper to taste
2 cup lentils, sprouted, raw
1/2 cup Kalamata Greek Olives, pitted (about 20 olives) and cut in half the long way

Here is how you make Sprouted Lentil Stew:

Simmer the onions and carrots in the coconut oil until soft and as done as you like (maybe 10 - 15 minutes). While the onions and carrots are simmering, mince the garlic and set it aside. When the vegetables are done, add the garlic and simmer for a couple of minutes. Then add the tomatoes, water, broth seasoning, oregano, and chile powder. Stir well. Then add the cut up cauliflower. Let simmer until the cauliflower is as soft as you like (maybe 15 to 20 minutes). Taste the broth and add salt and/or pepper as needed. Then stir in the sprouted lentils and Greek olives. Since the sprouted lentils don't need to be cooked, just heat until the stew returns to a simmer. Remove from heat and serve.Serving Size: Recipe makes 6 cups, Servings size is 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Sprouted Lentil Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 135.5

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 239.6 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.6 g
• Protein: 4.8 g