2 tsp olive oil 1 yellow onion, finely diced 1 stalk celery, diced 1 carrot, peeled and finely diced 2 cloves garlic, minced Pinch of salt and pepper 2 cups dry lentils 1 large sweet potato, peeled and cubed 1 bay leaf 4 cups low-sodium vegetable broth
Lentil & Sweet Potato Stew Nutrition per serving: 199 calories, 2g fat, 11g protein, 35g carbohydrate, 9g fiber, 114mg sodium
2 plum tomatoes, seeded and diced Âź cup chopped fresh parsley
1.
In a large, heavy-bottomed pot, heat oil on medium. Add onion, celery, carrot, and garlic and sautĂŠ, stirring occasionally until softened, 3-4 min. Add salt, pepper, lentils, potato, bay leaf, broth and 2 cups of water; stir to combine.
2.
Bring to simmer and cook until lentils and potatoes are tender, 12-15 min. Stir in tomatoes and parsley, remove from heat. Remove bay leaf and serve.
Makes 8 (1 cup) servings
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