Directions:
- Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
- Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
- Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.49 Kcal (1593 kJ) | ||
| Calories from fat | 37.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Sodium | 8.82mg | 0% | |
| Potassium | 812.85mg | 17% | |
| Total Carbs | 49.58g | 17% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 23.45g | 94% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 6.1mg | 34% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 188.62 Kcal (790 kJ) | ||
| Calories from fat | 18.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 6% | |
|---|---|---|---|
| Sodium | 4.37mg | 0% | |
| Potassium | 402.95mg | 17% | |
| Total Carbs | 24.58g | 17% | |
| Sugars | 2.2g | 18% | |
| Dietary Fiber | 11.62g | 94% | |
| Protein | 9.84g | 40% | |
| Vitamin C | 2.9mg | 10% | |
| Iron | 3mg | 34% | |
| Calcium | 26.9mg | 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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