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Recipe Name: Lentil and Vegetable Stew
Serving Size: 4
Calorie Count: 300
Ingredients:
- 1 cup dried green lentils
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, bell pepper, carrot, and zucchini.
3. Cook until the vegetables are softened, about 5 minutes.
4. Add the cumin and oregano and stir to combine.
5. Add the lentils, vegetable broth, and diced tomatoes.
6. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot.
Nutritional Information (per serving):
Calories: 300
Fat: 5 g
Carbohydrates: 45 g
Protein: 14 g
Fiber:
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