Potato-Lentil Stew Recipe

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Potato-Lentil Stew
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  1. In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer.
  2. Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender. Yield: 6 servings (2-1/2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.91 Kcal (1406 kJ)
Calories from fat 58.89 Kcal
% Daily Value*
Total Fat 6.54g 10%
Cholesterol 1.51mg 1%
Sodium 1057.79mg 44%
Potassium 1014.79mg 22%
Total Carbs 60.77g 20%
Sugars 5.97g 24%
Dietary Fiber 12.63g 51%
Protein 13.18g 26%
Vitamin C 18.6mg 31%
Vitamin A 0.2mg 7%
Iron 5.9mg 33%
Calcium 84.6mg 8%
Amount Per 100 g
Calories 92.33 Kcal (387 kJ)
Calories from fat 16.19 Kcal
% Daily Value*
Total Fat 1.8g 10%
Cholesterol 0.42mg 1%
Sodium 290.74mg 44%
Potassium 278.93mg 22%
Total Carbs 16.7g 20%
Sugars 1.64g 24%
Dietary Fiber 3.47g 51%
Protein 3.62g 26%
Vitamin C 5.1mg 31%
Vitamin A 0.1mg 7%
Iron 1.6mg 33%
Calcium 23.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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