Lentil Stew
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Ingredients
- 2 teaspoons olive oil (or canola oil)
- 1 onion (large, chopped)
- 1 teaspoon garlic powder
- 1 1/2 10-ounce packages of frozen sliced carrots
- 1 cup dry lentils (rinsed and drained)
- 3 cans diced tomatoes, low-sodium (14.5 ounces each)
- 3 cups water
- 1 teaspoon chili powder
Instructions
- Wash hands with soap and water.
- Heat the oil in a large pot over medium heat.
- Add chopped onion.
- Cook for 3 minutes, or until tender.
- Stir in garlic powder, carrots, lentils, tomatoes, water, and chili powder.
- Simmer, uncovered, for about 20 minutes or until lentils are tender.
Nutrition
| Calories | 113 |
|---|---|
| Protein | 6 g |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 52 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program