Lentil And Mushroom Stew

By á-170456

Ingredients

• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 leek chopped
• 1 onion chopped
• 2 garlic cloves minced
• 1 carrot peeled, chopped
• 1 pound mushrooms quartered
• 6 cups chicken broth
• 1/2 pound lentils
• 4 cups chopped Swiss chard
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Coat 5-quart saucepan with nonstick spray. Add olive oil and heat until hot. Add leek, onion, garlic and carrot and saute until tender over medium heat, about 5 minutes.

Add mushrooms and 1/2 cup broth. Bring to simmer, then cover and cook mushrooms about 5 minutes. Stir in lentils and remaining broth. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 35 minutes.

Stir in Swiss chard. Simmer 2 to 3 minutes. Add salt and pepper to taste. Serve this with steamed brown rice.

This recipe yields 4 servings.

Each serving: 369 calories; 1,335 mg sodium; 2 mg cholesterol; 7 grams fat; 48 grams carbohydrates; 27 grams protein; 5.05 gram fiber.