Bean & Lentil Stew

Ingredients

• 1 cup Fresh Carrots Peeled; Chopped
• 1 cup Onion Peeled; Chopped
• 1 cup Celery Chopped
• 2 Fresh Tomatoes Chopped
• 1 1/2 cups Cannellini Beans Rinsed and drained
• 1 1/2 cups Green Lentils
• 3 cups Vegetable Broth Low sodium
• 1 tsp Dried Basil
• 1 tsp Dried Thyme
• 1 tsp Bay Leave Crumbled
• 1 tsp Dried Oregano
• 1/4 cup Balsamic Vinegar
• 2 tbsp Olive Oil

Instructions

1. In a 6 quart Dutch oven heat oil over medium heat and add onion. Cook until tender, stirring occasionally.

2. Add broth, vinegar, beans, lentils, carrots, and celery. Bring to a boil.

3. Add dried oregano, basil, thyme and bay leaf. Reduce heat, simmer, and cover for 10 minutes, stirring occasionally.

4. Stir in tomatoes. Remove from heat.

5. Season with salt and black pepper.

Nutrition Info

Calories:

435

Total Fat:

10g

Saturated Fat:

1.1g

Sodium:

195mg

Potassium:

1230mg

Total Carbohydrate:

70g

Dietary Fiber:

18g

Protein:

21g