Directions:
- In a saucepan, brown shallot in oil. Add lentils and stir well. Add chicken stock and bay leaf. Bring to boil. Cover and let simmer at low heat about 45 minutes or until lentils are tender. Add more stock is needed. Drain if needed. Add salt and pepper at the end of cooking. Remove bay leaf.
- You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.11 Kcal (1076 kJ) | ||
| Calories from fat | 46.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 1% | |
| Sodium | 145.68mg | 6% | |
| Potassium | 652.76mg | 14% | |
| Total Carbs | 37.39g | 12% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 15.71g | 63% | |
| Protein | 16.23g | 32% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 4.1mg | 23% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 145.49 Kcal (609 kJ) | ||
| Calories from fat | 26.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 8% | |
|---|---|---|---|
| Cholesterol | 1.66mg | 1% | |
| Sodium | 82.44mg | 6% | |
| Potassium | 369.38mg | 14% | |
| Total Carbs | 21.16g | 12% | |
| Sugars | 2.89g | 20% | |
| Dietary Fiber | 8.89g | 63% | |
| Protein | 9.18g | 32% | |
| Vitamin C | 2.3mg | 7% | |
| Iron | 2.3mg | 23% | |
| Calcium | 22.7mg | 4% | |
* 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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