** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the oil on a 3-qt saucepan over medium-high heat.
2. Add the onion and garlic and cook, stirring until softened.
3. Add the water and bay leaf and bring to a boil.
4. Stir in the lentils and return to a boil. Reduce the heat and simmer 30 minutes.
5. Stir in the tomatoes wit the liquid, breaking them up with the back of the spoon.
6. Add the wine, tomato paste, sugar,basil, oregano, thyme, salt, and pepper.
7. Bring to a boil; reduce the heat and simmer 10 minutes longer.
8. Add the zucchini and simmer 15 minutes longer.
9. Discard the bay leaf before serving. This stew is a Louisiana-style chili.
10. You can also serve it as a sauce over polenta or brown rice.
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Dietary Notes:
This recipe is low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Garlic, Natural Sweeteners, Alcohol, Onion, Olive Oil allergies.