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Tomato-Herb Lentil Stew

Tomato-Herb Lentil Stew
Total Time:
45 minutes
Active Time:
20 minutes


3 medium parsnips, coarsely chopped
2 medium carrots, coarsely chopped
1 medium yellow onion, coarsely chopped
4 cloves garlic, finely chopped
3 sprigs thyme, finely chopped
3 sprigs oregano, finely chopped
Cooking spray
1 (14.5-oz) can Italian seasoned diced tomatoes, undrained
4 cups water
1 cup bean and lentil trio
1 (0.75-oz) package fresh basil leaves, torn


  1. Peel and chop parsnips and carrots (2 cups each). Chop onion (1 cup) and garlic (2 teaspoons). Remove leaves from thyme and oregano, then chop (1 tablespoon each).
  2. Preheat medium sauce pot on medium 2–3 minutes. Coat parsnips and carrots with spray; add vegetables, garlic, and herbs to pot. Cook 4–5 minutes, stirring often, or until garlic begins to brown.
  3. Add tomatoes, water, and lentils; bring to a boil. Reduce heat to low; cover and simmer 20–25 minutes or until lentils are tender.Tear basil leaves into small pieces; stir into stew. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 200kcal; FAT 0.50g; SAT FAT 0.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 390mg; CARB 40g; FIBER 10.00g; SUGARS 10g; PROTEIN 10g; CALC 10%; VIT A 0%; VIT C 0%; IRON 15%

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