lunch•stew•dinner•side•main dish
Red Lentil and Vegetable Stew
For Hypertension High Blood Pressure
Mediterranean
549 kcal
17 gfat
78 gcarbs
27 gprotein
Meal plan
The Salt Sentinel
Nutrition Notes
Mediterranean *
This recipe fits the Mediterranean diet with its emphasis on vegetables, olive oil, and legumes. It ...
For High Blood Pressure Hypertension Htn *
This recipe is appropriate for individuals with high blood pressure as it contains red lentils, vege...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 cup red lentil
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 1/2 medium onion, finely diced
- 2 garlic cloves, minced
- 2 cups vegetable stock or 2 cups chicken stock
- 4 teaspoons ground cumin
- 3 -4 dashes TABASCO® brand Chipotle Pepper Sauce (optional)
- 2 tablespoons extra virgin olive oil
- 14 ounces canned diced tomatoes (do not drain liquid)
Preparation
- 1
Step 1
Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
- 2
Step 2
Add the garlic about a minute before the vegetables are finished sautéing.
- 3
Step 3
Add the red lentils, and stir until mixed with the vegetables.
- 4
Step 4
Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
- 5
Step 5
Bring to a simmer over medium heat and reduce heat to medium low.
- 6
Step 6
Simmer until the lentils are tender, about 25 minutes.
- 7
Step 7
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
Bon appetit!
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