Lentil and Mushroom Stew

  • Cooking time70
  • Prep time15
  • Servings8
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
  • 0.25 tsp. ground red pepper
  • 2.5 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
  • Total Fat3 g
  • Saturated Fat0 g
  • Trans Fat0 g
  • Polyunsaturated Fat1.1 g
  • Monounsaturated Fat1.4 g
  • Cholesterol0 mg
  • Sodium180 mg
  • Total Carbs21 g
  • Dietary Fiber4 g
  • Sugars5 g
  • Protein9 g
  • Calcium4 %
  • Iron15 %
  • Omega-30.2 g
  • Omega-60.7 g
  • Vitamin C30 %
  • Vitamin A20 %

Instructions

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