Place lentils in a cookpot with 3 cups water and boil till tender.
While lentils are cooking chop potatoes, carrots and red pepper.
Separately chop Chicken and saute in separate pan with olive oil until cooked through
In stock pot saute on low to medium heat chopped onion and garlic in olive oil. Saute until tender. Do not let brown. Add chopped potatoes, red peppers and carrots and stir. If needed at a little more oil to avoid sticking to pot. Add oregano, smoked paprika, basil and parsley and stir. Cook, stirring constantly about 10-15 minutes. Pour in tomato sauce, diced tomatoes and Beef Broth and continue to stir.
Once lentils are tender pour with cooking water into stock pot. Add chicken and stir. Allow to simmer for 20-40 minutes until carrots and potatoes are tender. Enjoy!
The tastes combine as it simmers, so give it time for all the flavors to converge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (459g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 21 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 22.8mg||7 %|
|Sodium 1136.5mg||39 %|
|Potassium 1312.1mg||35 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 30.6g|
|Protein 17.5g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 245
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