Directions:
- Pre-Cooking Lentils.
- 1. Combine lentils, onion, celery, carrot, and bay leaves in a medium saucepot.
- 2. Cover with cold water to measure 1 inch above level of lentils. Simmer, uncovered until lentils are cooked and liquid has mostly evaporated, about 20-25min. Season with salt and pepper.
- Braising Lentils.
- 1. Heat vegetable oil in large skillet over medium high heat. Add bacon pieces and cook until slightly crispy.
- 2. Add carrots, onion, leek, and garlic and gently sweat for a few minutes.
- 3. Add wine to deglaze, scraping any crispy brown bits.
- 4. Add chicken stock and lentils; bring to simmer and reduce until liquid reaches a light sauce consistency.
- 5. To finish, gently stir in butter, creme fraiche and parsley. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.54 Kcal (1899 kJ) | ||
| Calories from fat | 216.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.09g | 37% | |
|---|---|---|---|
| Cholesterol | 45.4mg | 15% | |
| Sodium | 310.96mg | 13% | |
| Potassium | 766.47mg | 16% | |
| Total Carbs | 38.28g | 13% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 16.55g | 66% | |
| Protein | 19.22g | 38% | |
| Vitamin C | 11.3mg | 19% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.3mg | 24% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 188.79 Kcal (790 kJ) | ||
| Calories from fat | 90.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.03g | 37% | |
|---|---|---|---|
| Cholesterol | 18.9mg | 15% | |
| Sodium | 129.44mg | 13% | |
| Potassium | 319.05mg | 16% | |
| Total Carbs | 15.93g | 13% | |
| Sugars | 2.09g | 20% | |
| Dietary Fiber | 6.89g | 66% | |
| Protein | 8g | 38% | |
| Vitamin C | 4.7mg | 19% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.8mg | 24% | |
| Calcium | 28.7mg | 7% | |
* 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.
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