The Cancer Project had a new recipe I wanted to share, sounds so good!
Vegetable and Lentil Stew
|Dear Cancer Project supporter,
This healthy stew contains a variety of colorful vegetables to create a flavorful, filling, and very inexpensive meal for any season. It is low in fat and high in fiber and plant nutrition, making it a great meal for cutting calories and fighting diseases such as cancer, heart disease, and diabetes. Using a food processor to help chop the vegetables can be a real time-saver!
This week’s recipe was provided by Tracy Childs. Tracy has been a Cancer Project instructor since 2006 and describes it as her ideal job. She enjoys teaching people how easy, delicious, and satisfying a plant-based diet can be.
Makes 8 servings
5 cups water
Heat water to a boil over high heat in a large saucepan. Add lentils, onion, bell peppers, and carrots. Bring to a boil again, reduce heat and simmer, covered, for 30 to 40 minutes, until lentils are mostly tender.
Add bouillon cube, oregano, basil, parsley, tomato paste, garlic, salt, and black pepper. Return to a boil, then reduce heat and simmer for another 10 to 15 minutes, adding more water if necessary.
Serve stew over cooked rice, pasta, or grain. If using, sprinkle each serving with nutritional yeast for added savory flavor and nutrition.
Per serving (1/8 of recipe):
71.2 g carbohydrate
486 mg sodium
Recipe from Tracy Childs
|View The Cancer Project Recipe of the Week Archive.|
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