Directions:
- Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
- Add garlic and carrots and sauté lightly for 1-2 minutes.
- Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
- Reduce heat and cover with a tight fitting lid.
- Cook until tender (approx 1 hour).
- Serve with warm corn or flour tortillas and and garnish with panela cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.16 Kcal (1613 kJ) | ||
| Calories from fat | 166.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.51g | 28% | |
|---|---|---|---|
| Cholesterol | 46.94mg | 16% | |
| Sodium | 673.93mg | 28% | |
| Potassium | 582.88mg | 12% | |
| Total Carbs | 29.14g | 10% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 14.6g | 58% | |
| Protein | 26g | 52% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 4mg | 22% | |
| Calcium | 102.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 126.85 Kcal (531 kJ) | ||
| Calories from fat | 54.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.1g | 28% | |
|---|---|---|---|
| Cholesterol | 15.46mg | 16% | |
| Sodium | 221.95mg | 28% | |
| Potassium | 191.96mg | 12% | |
| Total Carbs | 9.6g | 10% | |
| Sugars | 0.56g | 7% | |
| Dietary Fiber | 4.81g | 58% | |
| Protein | 8.56g | 52% | |
| Vitamin C | 1.2mg | 6% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 1.3mg | 22% | |
| Calcium | 33.7mg | 10% | |
* 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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