Lentil Stew

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  2 cup chopped or 256g

• Celery

  Raw

  2 cup chopped or 202g

• Onions

  Raw

  1 cup, chopped or 160g

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Lentils

  Raw

  2 cup or 384g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Add olive oil to the bottom of a large stock pot and heat over medium heat.
2. Add carrots, celery, zucchini, and onion, and sauté until a bit tender, about 5 minutes.
3. Add cauliflower and sauté until a bit tender, about 5 minutes.
4. Add lentils and veggie broth. Bring to a boil; then reduce heat back down to low.
5. Add in tomatoes and heat for 20 minutes.
6. Salt and pepper to taste. Enjoy!

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