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Greek Lentil Stew
Source: dLife

Hearty and healthy lentil, potato, zucchini, and green bean stew.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 216.9
Total Carbs 41.7 g
Dietary Fiber 8.6 g
Sugars 7.9 g
Total Fat 0.4 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 192.1 mg
Protein 12.7 g
Sodium 122.5 mg
Dietary Exchanges
, 2 Vegetables , 2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 each  medium onions
1 cup  medium green bell peppers
2 tsp  minced garlic
2 cup  russet potatoes
1 cup  dried lentils
14 1/2 oz  canned unsalted diced tomatoes
3 cup  low sodium vegetable broth
1 tsp  ground oregano
0 1/2 oz  mint
0 1/2 tsp  ground turmeric
0 1/2 tsp  ground coriander
1 each  medium zucchini
0 1/2 lb  fresh green beans
1 pinch  salt
1 pinch  black pepper
  1. Heat a cooking spray coated pot over medium heat. Cook onion, peppers, and garlic 5 minutes or until soft.
  2. Mix in potatoes, lentils, tomatoes, broth, oregano, mint, turmeric, and coriander. Let boil. Lower heat, place lid on pot, and simmer 25 minutes.
  3. Mix in zucchini and green beans. Simmer 10 minutes until stew is thick. Sprinkle with salt and pepper.

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