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Recipe from a Reader
Lentil Vegetable Stew

From Elle:

Ingredients:

In lg. dutch oven, combine lentils w/ 3 cups broth & bring to a low boil. Reduce heat to med-low, partly covering pot. Simmer until lentils are barely tender about 20 minutes. Add remaining 1 c. broth, water, sweet potatoes, onion, celery, carrot, parsnip, garlic, Tamari and spices. Cook partially covered 40 minutes on low heat. Add more broth if necessary. Add zucchini, broccoli and tomatoes. Heat 10 minutes until veggies are tender. Serve hot with crusty bread. 228 calories per serving, 3% fat cal., 1 g. fat, 43 g carb, 14 g. protein, 8 g. fiber, 185 mg sodium. 6 servings.

Directions:

In lg. dutch oven, combine lentils w/ 3 cups broth & bring to a low boil. Reduce heat to med-low, partly covering pot. Simmer until lentils are barely tender about 20 minutes. Add remaining 1 c. broth, water, sweet potatoes, onion, celery, carrot, parsnip, garlic, Tamari and spices. Cook partially covered 40 minutes on low heat. Add more broth if necessary. Add zucchini, broccoli and tomatoes. Heat 10 minutes until veggies are tender. Serve hot with crusty bread. 228 calories per serving, 3% fat cal., 1 g. fat, 43 g carb, 14 g. protein, 8 g. fiber, 185 mg sodium. 6 servings.