Argentine Lentil Stew recipe

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Ingredients

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
½ cup frozen peas
1 large clove garlic
1 tablespoon olive oil
¼ cup barbeque sauce
½ teaspoon paprika
salt and pepper to taste

Nutrition Info

265.6 calories
carbohydrate: 46.3 g
cholesterol: : -
fat: 4.3 g
fiber: 13.5 g
protein: 13.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 225.3 mg
sugar: 15.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.

  2. Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Recipe Yield

4 servings

Recipe Note

A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it.

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