Spinach Lentil Stew Recipe
Recipe By Taste Of Home
When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. Alice McEachern of Surrey, British Columbia.
3.7
28 Rating -
Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spinach Lentil Stew Recipe
- 0.08 cup Chopped Onion
- 0.17 tablespoon Vegetable Oil
- 0.33 Garlic cloves, minced
- 0.83 cup Water
- 0.17 cup Lentils, rinsed
- 0.67 teaspoon Vegetable or chicken bouillon granules
- 1/2 teaspoon Worcestershire sauce
- 0.08 teaspoon Salt
- 0.08 teaspoon Dried Thyme
- 1/25 teaspoon Pepper
- 0.17 Bay leaf
- 0.17 cup Chopped carrots
- 0.17 can Diced Tomatoes, Undrained
- 0.17 Package frozen chopped spinach, thawed and squeezed dry
- 0.17 tablespoon Red wine vinegar
Nutrition
value
value
51
calories per serving
3 g Fat1 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat3g
- Protein1g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein1g
- Fiber2g
Fats
- Fat3g
Vitamins & Minerals
- Calcium35mg
- Iron1mg
- Vitamin A768mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B916mcg
- Vitamin B120mcg
- Vitamin C6mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium19mg
- Manganese< 1mg
- Phosphorus17mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home