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Recipe : lentil stew with leafy greens

By Kimberley Paré, R.D. on October 01 2019 | Nutrition & Recipes

This hearty, richly flavored lentil stew with leafy greens and mushrooms will become your favorite this fall. Try the recipe: simple, but delicious!

Recipe serves 4

INGREDIENTS:

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 200g mixed mushrooms
  • 2 cloves garlic, chopped
  • 4 cups low-sodium chicken broth (or homemade chicken broth)
  • 2 cups water
  • 6 cups stemmed and torn mustard greens (about 1 bunch), Swiss chard, or kale
  • 1 pound of sweet potatoes (about 2 medium), peeled and cut into 1-inch pieces
  • 1 cup dried lentils
  • Ground pepper, to taste

DOWNLOAD THE MEDISYS RECIPE BOOKLET

 

DIRECTIONS:

  1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions and mushrooms and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the broth, water, greens, sweet potatoes, lentils, and 2 teaspoons of pepper to the pot. Bring to a boil then reduce heat and simmer (partially covered) stirring occasionally until the lentils and sweet potatoes are tender, 30 to 35 minutes.

 

NUTRITIONAL INFORMATION:

(Per Serving)

  • Calories: 353
  • Fat: 5.8 g
  • Sat Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 120 mg
  • Protein: 22 g
  • Carbohydrate: 57 g
  • Sugar: 9.6 g
  • Fiber: 11.4 g