Recipe Details
Ingredients
-
1cupdry brown lentils
-
1cupdiced carrots
-
1cupred onion, diced
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2clovesgarlic, minced
-
1bay leaf
-
½teaspoondried thyme
-
2tablespoonslemon juice
-
½cupdiced celery
-
¼cupchopped parsley
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1teaspoonsalt
-
¼teaspoonground black pepper
-
¼cupolive oil
Cooking Directions
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Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
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Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories147 | |
| % Daily Value * | |
| Total Fat 7g |
9% |
| Saturated Fat 1g |
5% |
| Sodium 453mg |
20% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 6g |
21% |
| Total Sugars 3g |
|
| Protein 6g |
12% |
| Vitamin C 8mg |
9% |
| Calcium 31mg |
2% |
| Iron 2mg |
13% |
| Potassium 343mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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