The Sustainable Diets Blog

Eating, Wellness, Gardening, Recipes and Loving our Planet. By Teri Underwood.

Tomato Lentil Stew

Lentils require no soaking and cook quickly in comparison to other legumes. They are a staple in my pantry because they are versatile and flavorful, high in protein, and a great source of soluble fiber. Soluble fiber assists healthy digestion and lowers blood cholesterol.

Serves 6-8

2 cups dried lentils, rinsed, and clean
2-1/2 cups water
1-10-ounce can tomato sauce
1 large white or yellow onion, chopped course
2 tablespoon olive or organic canola oil
3 stalks of celery chopped
1 teaspoon pepper
2 tablespoon cumin seed (in not available substitute 1 tablespoon cumin powder)
1 teaspoon salt

Place all ingredients into a large Saucepot or Dutch oven. Cook over low heat for approximately 2 hours or until everything is tender. Stir occasionally. Add water as needed to keep stew moist.

Nutrition Information
Serving Size: 1-1/2 cups Calories: 338
Total Fat: 4 grams
Fiber: 13 grams
Protein: 24 g
Sodium: 660 mg
Cholesterol: 0 mg

 Sustainable Diets recipe, developed by Teri Underwood, R.D., M.S., C.D.

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