Zucchini & Lentil Stew
Recipe: #30144
August 14, 2018
Categories: Beans, Gluten-Free, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, White Beans, Green Beans, Zucchini, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper, The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (560.1 g)
- Calories 196.6
- Total Fat - 4.8 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 916.6 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 10 g
- Sugars - 14.9 g
- Protein - 7.9 g
- Calcium - 125.5 mg
- Iron - 3.4 mg
- Vitamin C - 58.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a pot over medium heat, then add the onions, zucchini and green beans and saute for 5 minutes, until the onions are translucent.
Step 2
Stir in the garlic, tomatoes and corn and saute for another 3 minutes and then add the white beans and liquid, broth, basil, parsley, pepper and chilli flakes (is using).
Step 3
Simmer, covered, over medium-low heat for 7 minutes, stirring occasionally.
Step 4
Add the salt and more herbs, to taste and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
