Argentine Lentil Stew

          

A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it.

Original recipe makes 4 servings

Ingredients

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple – peeled, cored and diced
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbeque sauce
1/2 teaspoon paprika
salt and pepper to taste

  • PREP

    15 mins

  • COOK

    40 mins

  • READY IN

    55 mins

Directions

  1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Nutrition

Calories: 266 kcal
Carbohydrates: 46.3 g
Cholesterol: 0 mg
Fat: 4.3 g
Fiber: 13.5 g
Protein: 13.4 g
Sodium: 225 mg

Related Recipes:

Chicken and Fresh Tomato Slow Cooker Stew I Hate Mushroom Stew Portobello Mushroom Lentil Soup Lentil and Cactus Soup (Mom’s Recipe) Apricot Lentil Soup Beer and Maple Lentil Stew Mushroom Lentil Barley Stew Tomato-Curry Lentil Stew Argentine Chimichurri Bread Mom’s Portuguese Beef Stew