Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion, diced
- 1Â 1/2 c. sliced fresh okra
- 1 c. unpeeled, cubed red potatoes
- 1/2 tsp salt
- 1 tsp black pepper
- 4 c. vegetable stock
- 1 c. uncooked lentils, rinsed
- 1 c. diagonally sliced carrots
- 1 c. frzn sugar snap peas
Direcciones
- 4 SERVINGS DAIRY-FREE
- Lentils and okra, both rich in depression-beating folic acid, team up in this savory, comforting stew with down-home appeal. Serve with whole wheat pita bread.
- In large pot, heat oil over medium heat. Add in onion and cook, stirring often, till soft, about 7 min. Add in okra and potatoes and cook, stirring often, 5 min longer. Season with salt and pepper.
- Add in stock and lentils. Bring to a boil, then reduce heat and simmer, covered, till lentils are tender about 30 min. Add in carrots and peas and cook 10 min more. Serve warm.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.19g | 5% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1261mg | 53% |
| Potassium 930mg | 27% |
| Total Carbs 48.05g | 13% |
| Dietary Fiber 18.8g | 63% |
| Sugars 6.14g | 4% |
| Protein 15.34g | 25% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
