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Red Lentil Stew with Root Vegetables


Sharon Palmer, R.D.

Sharon Palmer, RD, author of The Plant-Powered Diet (The Experiment, 2012)

This thick, colorful stew, which calls upon root vegetables, is ideal for a winter meal.  Try serving it as a light lunch with a salad and rustic, whole grain bread; or for dinner with whole grains such as barley, farro or quinoa on the side.  

1 teaspoon extra virgin olive oil
2 medium parsnips, sliced
2 medium carrots, sliced
3 stalks celery, sliced
1 medium onion, sliced
1 medium potato, peeled, diced
2 cloves garlic, minced
½ tsp low-sodium herbal blend (i.e. Mrs. Dash)
½ tsp smoked paprika
1 tsp thyme
2 c low-soduim vegetable broth
4 c water
1 ½ c red lentils, dried

1.Heat olive oil in a large pot.  Add vegetables, garlic, and seasonings, sautéing for about 10 minutes.
 
2.Add broth, water and lentils.  Cover pot and cook for about 20 minutes, until vegetables and lentils are tender.  

Makes 6 servings.

Nutritional Information per Serving: 278 calories, 50 g carbohydrates, 14 g protein, 4 g fat, 60 mg sodium, 10 g fiber




Tuesday, May 1, 2012


©2008 - 2014 Sharon Palmer, RD, Author of The Plant-Powered Diet