Recipe Details
Ingredients
-
1tablespoonbutter
-
1tablespoonolive oil
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½cupdiced onion
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½cupdiced carrot
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½cupdiced celery
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salt to taste
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6sprigsfresh thyme
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ground black pepper to taste
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1cupbeluga lentils
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1 ¾cupschicken stock
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2tablespoonschopped Italian parsley
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1tablespoonChampagne vinegar
Cooking Directions
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Heat butter and olive oil in a saucepan over medium heat. Add onion, carrot, celery, and salt; cook and stir until vegetables are softened and onion is translucent, about 10 minutes.
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Reduce the heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer. Cover and cook, checking occasionally, until lentils are tender and have absorbed all the liquid, about 35 minutes.
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Remove from the heat and discard thyme stems. Stir in parsley and vinegar. Season with salt and pepper as needed.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories500 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 5g |
25% |
| Cholesterol 16mg |
5% |
| Sodium 698mg |
30% |
| Total Carbohydrate 68g |
25% |
| Dietary Fiber 32g |
114% |
| Total Sugars 6g |
|
| Protein 27g |
|
| Vitamin C 17mg |
87% |
| Calcium 107mg |
8% |
| Iron 8mg |
46% |
| Potassium 1210mg |
26% |
* 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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