Lentil and Tomato Stew with Carrots
A cholesterol-lowering stew packed with heart-healthy ingredients like lentils, tomatoes, and carrots.
Ingredients
- 1 cup dried green lentils, rinsed and drained
- 1 can (14 oz) diced tomatoes
- 2 large carrots, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
In a large pot, sauté the onion and garlic in a bit of vegetable broth until softened.
Add the carrots, lentils, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper to the pot.
Bring the stew to a boil, then reduce heat and let simmer for 30-40 minutes, or until lentils are tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 14 |
| Carbs (g) | 45 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 0 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |