Bean & Lentil Stew
This stew is incredibly hearty, and can be used as a main dish rather than just a side offering if so desired.
- 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
In a 6 quart Dutch oven heat oil over medium heat and add onion. Cook until tender, stirring occasionally.
Add broth, vinegar, beans, lentils, carrots, and celery. Bring to a boil.
Add dried oregano, basil, thyme and bay leaf. Reduce heat, simmer, and cover for 10 minutes, stirring occasionally.
Stir in tomatoes. Remove from heat.
Season with salt and black pepper.
- Total Fat:
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- Total Carbohydrate:
- Dietary Fiber: