• Basic Information
  • Brought to us by Tracy Childs at CancerProject The prefect lunch or dinner, chock full of fiber and protein.  It makes great leftovers too!
  • Nutritional Information:
  • Friendly for Cancer, High Cholesterol, and Cardiovascular Health. Make this recipe on w day when you have more energy and store in individual portions in the freezer.  Reheat and enjoy on those days when you don’t feel like cooking.
  • Ingredients:
    • 5 cups water
    • 1 ¼ cup dry lentils
    • 1 onion, chopped
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 3 carrots, chopped 
    • 1 vegetable bouillion cube
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • ½ cup chopped fresh parsley
    • 1 6-ounce can tomato paste
    • 1 tablespoon minced garlic
    • salt and black pepper, to taste
    • 8 cups cooked brown rice or whole grain pasta
  • Preparation:
  • Heat water to a boil over high heat in a large saucepan. Add lentils, onion, bell peppers, and carrots. Bring to a boil again, reduce heat and simmer, covered, for 30 to 40 minutes, until lentils are mostly tender. Add bouillion cube, oregano, basil, parsley, tomato paste, garlic, salt, and black pepper. Return to a boil, then reduce heat and simmer for another 10 to 15 minutes, adding more water if necessary. Serve stew over cooked rice or pasta. Image by: by WordRiddenHearty Vegetable and Lentil Stew

Author: Richard Terrana