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Lentil Vegetable Stew

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by: Loretta Wall

1 can Italian stewed tomatoes
5 c. reduced-sodium V8 juice or tomato juice
2 c. water
1 can kidney beans, drained
2 med. carrots, sliced
2 med. potatoes, diced
1 large onion, chopped
1 green pepper, chopped
½ - 1 sweet red pepper chopped
1 ½ c. lentils
2 T. Minced parsley
2 T. chili powder
2 tsp. dried basil
1 tsp. garlic powder
1 tsp. ground cumin
1 pkg. (10oz) frozen chopped spinach, thawed
½ c. light sour cream
½ c. low-fat plain yogurt
2 T. Snipped chives

Cook until lentils are tender. Add a dallop of topping to each bowl of Stew.