Super Easy Lentil and Vegetable Stew

Enjoy this recipe for Healthy Lentil Stew!


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Super Easy Lentil and Vegetable Stew


1 large onion, chopped

4 cloves garlic cloves, minced

2 12-ounce packages frozen vegetables* (or 2 pounds fresh vegetables cut in bit-sized pieces)

1 15-ounce can diced tomatoes, preferably fire-roasted

1 1/2 cups green lentils, cooked

4 cups vegetable broth or “no-chicken” broth

1 1/4 teaspoon oregano

1/2 teaspoon paprika

1/2 teaspoon ground cumin

2/3 cup pumpkin (canned)

salt and pepper to taste


Prepare Lentils as directed on package. Volume of lentils should triple, so start with ½ cup dry to yield 1 ½ cups prepared.  Cook the onion in a large, non-stick Dutch oven until it begins to brown. Add the garlic and cook, stirring, for another minute. Add next 6 ingredients and the cooked lentils and heat until vegetables soften and broth begins to boil. Reduce heat and simmer 7-10 minutes.  Add pumpkin and salt and pepper to taste and cook for 5 more minutes, adding a little water if it seems too thick. Serve hot, garnished with parsley, if desired.

Preparation time: 5 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 6

Nutrition Facts

Nutrition (per serving): 181 calories, 8 calories from fat, <1g total fat, 0mg cholesterol, 535.7mg sodium, 311.7mg potassium, 33.4g carbohydrates, 8.5g fiber, 8.7g sugar, 9.7g protein, 2.9 points.

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