2 servings (1/2 stew each)
Ingredients:
1/2 cup onion, chopped
1/2 cup carrot, chopped
1 cup fresh mushrooms, quartered
1 tsp minced garlic
1 tsp italian seasonings
1/2 cup dry lentils, green or brown
15 oz tomato sauce
1 cup fat free chicken broth
1/2 tsp table salt
1/4 tsp black pepper
1 cup fresh spinach
Directions:
Lightly spray a medium sauce pot, add the chopped onion, carrots and mushrooms to the pan. Cook for 3 minutes.
Add the garlic and italian seasoning and cook, stirring occasionally, for 30 seconds.
Add the lentils, tomato sauce and broth. Bring to a simmer; lower the heat to medium low, cover and cook for 18-20 minutes, until the lentils are tender. Add the salt and pepper. Stir.
Add the spinach and cook until just wilted.
Suggested Serving: Serve with biscuits.
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