Directions:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
- Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Yield: 6 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.22 Kcal (964 kJ) | ||
| Calories from fat | 30.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 54.93mg | 2% | |
| Potassium | 490.6mg | 10% | |
| Total Carbs | 39.7g | 13% | |
| Sugars | 2.98g | 12% | |
| Dietary Fiber | 12.54g | 50% | |
| Protein | 11.1g | 22% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.9mg | 16% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.32 Kcal (336 kJ) | ||
| Calories from fat | 10.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.19g | 5% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 19.17mg | 2% | |
| Potassium | 171.17mg | 10% | |
| Total Carbs | 13.85g | 13% | |
| Sugars | 1.04g | 12% | |
| Dietary Fiber | 4.37g | 50% | |
| Protein | 3.87g | 22% | |
| Vitamin C | 5.8mg | 28% | |
| Iron | 1mg | 16% | |
| Calcium | 19.1mg | 5% | |
* 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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