Vegetable Lentil Stew

Name: Vegetable Lentil Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 13
Cuisine: Global
Ingredients: 425 grams can garbanzo beans or chickpeas, rinsed and drained; 454 grams can kidney beans, rinsed and drained; 2 mediums carrots, thinly sliced; 2 Tbsps chili powder; 2 Tbsps minced chives; 2 teaspoons dried basil; 192 grams dried lentils, rinsed; 2 Tbsps minced fresh parsley; 283 grams package frozen chopped spinach, thawed; 1 teaspoon garlic powder; 1 green pepper, chopped; 1 teaspoon ground cumin; 123 milliliters reduced-fat plain yogurt; 115 milliliters reduced-fat sour cream; 1 large onion, chopped; 2 mediums potatoes, cubed; 1 sweet red pepper, chopped; 794 grams cans each) Italian stewed tomatoes; 972 milliliters reduced-sodium V8 or tomato juice

Vegetable Lentil Stew might be just the hor d'oeuvre you are searching for. This gluten free and lacto ovo vegetarian recipe serves 13. One serving contains 205 calories, 11g of protein, and 3g of fat. A mixture of basil, cream, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour. It is perfect for Winter. Chicken and lentil stew with cumin pitta, Moroccan chickpean and lentil stew, and Japanese Vegetable Stew are very similar to this recipe.

Instructions

In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.

Ingredients you will need

Vegetable