Lentil & Mushroom Stew

Lentil & Mushroom Stew

5 4
  • Preparation Time

    15 mins

  • Cooking Time

    1 hr 10 mins

  • Recipe Serves

    8

Ingredients


  • 2 Tbsp. (30 mL) Becel® Salt-Free margarine
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 8 ounces (250 g) cremini mushrooms, sliced
  • 3 cloves garlic, finely chopped
  • 1/4 tsp. (1 mL) ground red pepper
  • 2 1/2 cups (625 mL) water
  • 2 cups (500 mL) fat free reduced sodium vegetable broth
  • 1 can (411 g.) diced tomatoes
  • 1 cup (250 mL) lentils, rinsed and drained
  • 1 Tbsp. (15 mL) balsamic vinegar

Preparation

Step 1

Melt Becel® Salt-Free margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally, until vegetables are tender, 8 minutes.

Step 2

Stir in garlic and ground red pepper and cook, stirring frequently, 1 minute.

Step 3

Stir in water, broth, tomatoes and lentils and bring to a boil over high heat.

Step 4

Reduce heat to low and simmer covered, until lentils are tender, about 55 minutes. Stir in vinegar.

Nutritional Information:

Recipe : Lentil & Mushroom Stew
Recipe Serves : 8

1 servingAmount% Daily Value
Calories:140  
Total Fat:3 g 
Saturated Fat:0 g 
Trans Fat:0 g 
Polyunsaturated Fat:1.1 g 
Monounsaturated Fat:1.4 g 
Cholesterol:0 mg 
Sodium:180 mg 
Total Carbs:21 g 
Dietary Fiber:4 g 
Sugars:5 g 
Protein:9 g 
Vitamin A: 20 %
Vitamin C: 30 %
Calcium: 4 %
Iron: 15 %
Omega-3:0.2 g 
Omega-6:0.7 g 
Print