Lentil Stew With Turnips Bok Choy And Mushrooms Recipes

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LENTIL AND MUSHROOM STEW



Lentil and Mushroom Stew image

Try this simple recipe and see just how easy it is to incorporate plant-based meals into your weekly routine.

Provided by maryjjohnson34

Categories     < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons becel salt-free margarine
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
8 ounces cremini mushrooms, sliced
3 garlic cloves, finely chopped
1/4 teaspoon ground red pepper
2 1/2 cups water
2 cups fat-free reduced-sodium vegetable broth
1 (411 g) can diced tomatoes
1 cup lentils, rinsed and drained
1 tablespoon balsamic vinegar

Steps:

  • Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
  • Stir in garlic and ground red pepper, stirring frequently for 1 minute.
  • Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
  • Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.

Nutrition Facts : Calories 90.6, Fat 3.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 12.8, Fiber 3.8, Sugar 4.7, Protein 4.2

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