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Lentil and Mushroom Stew

  • Cooking time1 hr 10 min
  • Prep time15 min
  • Recipe serves 8
recipe image Lentil and Mushroom Stew

Ingredients

  • 2 Tbsp. 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 cloves garlic , finely chopped
  • 1/4 tsp. ground red pepper
  • 2 1/2 cups water
  • 2 cups fat free reduced sodium vegetable broth
  • 1 can (411 g.) diced tomatoes
  • 1 cup lentils , rinsed and drained
  • 1 Tbsp. balsamic vinegar
Calories140.00
Total Fat3.00 g
Saturated Fat0.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.100 g
Monounsaturated Fat1.400 g
Cholesterol0 mg
Sodium180 mg
Total Carbs21.00 g
Dietary Fiber4.0 g
Sugars5.00 g
Protein9.00 g
Calcium4 %
Iron15.00 %
Omega-30.20 g
Omega-60.70 g
Vitamin C30.0 %
Vitamin A20.0 %

Instructions

  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.
  2. Stir in garlic and ground red pepper and cook, stirring frequently, 1 minute.
  3. Stir in water, broth, tomatoes and lentils and bring to a boil over high heat.
  4. Reduce heat to low and simmer covered, until lentils are tender, about 55 minutes. Stir in vinegar.