Directions:
- Presoak lentils and rinse or directly boil.
- Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
- Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
- Add wine and deglaze pan; add tomatoes and lemon rind.
- Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.99 Kcal (1511 kJ) | ||
| Calories from fat | 70.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.85g | 12% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 1% | |
| Sodium | 1019.51mg | 42% | |
| Potassium | 896.42mg | 19% | |
| Total Carbs | 55.27g | 18% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 20.35g | 81% | |
| Protein | 18.6g | 37% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.2mg | 34% | |
| Calcium | 80.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 102.05 Kcal (427 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 12% | |
|---|---|---|---|
| Cholesterol | 1.1mg | 1% | |
| Sodium | 288.21mg | 42% | |
| Potassium | 253.42mg | 19% | |
| Total Carbs | 15.62g | 18% | |
| Sugars | 1.69g | 24% | |
| Dietary Fiber | 5.75g | 81% | |
| Protein | 5.26g | 37% | |
| Vitamin C | 2.4mg | 14% | |
| Iron | 1.7mg | 34% | |
| Calcium | 22.6mg | 8% | |
* 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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