Ingredients

  • 2 tsp. Wegmans Basting Oil
  • 1 Pkg Cleaned & Cut Mirepoix, (8 oz)
  • 4 Cloves Minced Garlic, Pealed & cut
  • 1 Pkg Lentils, Organic, Green, (16oz) Sorted and Rinsed
  • 1 Can Roma Tomatoes, Kitchen Cut with Basil, (28 oz)
  • 2 Carton Vegetable Culinary Stock , (32 oz)
  • 1 tsp. Ground Coriander
  • 1 tsp. Cumin
  • 1 tsp. Cinnamon
  • ¼ tsp. Cayenne Powder
  • 1 Can Garbanzo Beans, (15.5 oz)
  • 2 Tbsp. Fresh Cilantro, Chopped
  • Salt & Pepper, To Taste

Directions

1. ✱ Add: basting oil to stockpot on MEDIUM. Add mirepoix and garlic; cook, stirring, 5-6 min, until soft but not browned. Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne pepper.
2. ✱ Cook: covered, 20-25 min.
3. ✱ Puree: briefly (about 15 seconds) with handheld blender, just to thicken (don't puree all the lentils).
4. ✱ Stir: in garbanzo beans and cilantro. Season to taste with salt. Simmer about 5 min on MEDIUM until heated through.



Nutritional Information
Nutrition Info: Each serving (1 1/2 cups) contains 300 calories, 49 g carbohydrate, (21 g fiber), 17 g protein, 4 g fat, (0 g saturated fat), 0 mg cholesterol, and 330 mg sodium.
Calories: 300
Categories
Stews