Lentil and Vegetable Stew
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Lentil and Vegetable Stew
3 min
Easy
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10 6.4g / 10%
73 100.8g / 73%
17 23.3g / 17%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Lentil and Vegetable Stew

(0)
50 Min
Easy

Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  tbsp
Olive oil
2  Cloves
Garlic, finely chopped
1  Small
Red bell pepper, chopped
1  Small
green bell pepper, finely sliced
1  large
Onions, finely chopped
1  pinch
Ground Black Pepper
1  large
Carrots, baby, raw
8  Mediums
Potatoes, cut into cubes
1  piece
Celery stick, finely chopped
400  g
Green lentils
50  g
Long grain white rice
2  cubes
MAGGI® Vegetable Bouillon
500  mL
Hot Water
1  piece
bay leaves
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Nutrition Value

Carbohydrates
100.8 g
Energy
542.02 kcal
Fats
6.49 g
Protein
23.38 g
Information per serving

Instruction

50 Minutes

  • Step 1

    1 Min
    Place a casserole dish on low heat with the olive oil. Put in the garlic, red and green peppers and onion, and season with a generous pinch of black pepper. Fry gently together for 10 mins, stirring regularly, or until the vegetables are just starting to soften. Add the carrot, potato, and celery and fry gently for a further 10 mins, stirring regularly.

  • Step 2

    1 Min
    Add the lentils and rice and stir well for about a min to coat them in the other ingredients. Pour over the stock, topping up if necessary with more liquid so the level is 4 cm above the level of the lentils and rice. Add the bay leaf and bring to boil, and then simmer for 45 mins. Taste the lentils regularly to see how they are coming along; also check the potatoes. Season to taste with salt and pepper and top up with extra water if necessary.

  • Step 3

    1 Min
    When the lentils and potatoes are cooked, remove the casserole dish from the heat and let it rest for 5 mins with the lid on. To serve, spoon the lentils into individual bowls and drizzle with olive oil. Enjoy with some lovely crusty bread.
Lentil and Vegetable Stew

Step 1 of 3

Place a casserole dish on low heat with the olive oil. Put in the garlic, red and green peppers and onion, and season with a generous pinch of black pepper. Fry gently together for 10 mins, stirring regularly, or until the vegetables are just starting to soften. Add the carrot, potato, and celery and fry gently for a further 10 mins, stirring regularly.

Lentil and Vegetable Stew

Step 2 of 3

Add the lentils and rice and stir well for about a min to coat them in the other ingredients. Pour over the stock, topping up if necessary with more liquid so the level is 4 cm above the level of the lentils and rice. Add the bay leaf and bring to boil, and then simmer for 45 mins. Taste the lentils regularly to see how they are coming along; also check the potatoes. Season to taste with salt and pepper and top up with extra water if necessary.

Lentil and Vegetable Stew

Step 3 of 3

When the lentils and potatoes are cooked, remove the casserole dish from the heat and let it rest for 5 mins with the lid on. To serve, spoon the lentils into individual bowls and drizzle with olive oil. Enjoy with some lovely crusty bread.

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