Lentil & Veggie Stew

January 02, 2014

This is a filling, healthy stew. It's full of vegetables and lentils for protein.

1 large sweet onion, chopped
4 large cloves garlic, minced
olive oil
1 large green bell peppers, diced
4 large carrots, sliced
1 cup celery, chopped
2 (8-oz.) packages baby bella mushrooms, sliced
2 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons tomato paste
2 1/2 teaspoons fennel seeds
2 teaspoons paprika
2 teaspoons ground cumin
1 1/3 cup dry lentils
1 1/2 cups no-chicken chicken stock
2 (15-oz.) cans petite-diced tomatoes
1 teaspoon salt
1 (5-oz) bag baby spinach
1 1/2 tbsp grated lemon zest (important)

Heat a large soup pot, then add some olive oil (about 2 teaspoons) and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then...
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Nutritions

Calories
107

Sodium
790mg
32% DV

Fat
1g
2% DV

Protein
4g
9% DV

Carbs
21g
7% DV

Fiber
5g
20% DV

Vegan Beans/Legumes