Ingredients:
- 2 ribs of celery, cut into 1/4-inch dice
- 1/8 tsp ground cloves
- salt and freshly ground black pepper , to taste
Directions:
- 1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
- 2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
- 3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 546.1 Kcal (2286 kJ) | ||
| Calories from fat | 238.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.49g | 41% | |
|---|---|---|---|
| Cholesterol | 110.13mg | 37% | |
| Sodium | 1003.26mg | 42% | |
| Potassium | 576.81mg | 12% | |
| Total Carbs | 14.52g | 5% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 5.58g | 22% | |
| Protein | 55.83g | 112% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 199.55 Kcal (835 kJ) | ||
| Calories from fat | 87.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 41% | |
|---|---|---|---|
| Cholesterol | 40.24mg | 37% | |
| Sodium | 366.6mg | 42% | |
| Potassium | 210.77mg | 12% | |
| Total Carbs | 5.31g | 5% | |
| Sugars | 0.54g | 6% | |
| Dietary Fiber | 2.04g | 22% | |
| Protein | 20.4g | 112% | |
| Vitamin C | 2.9mg | 13% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 1.3mg | 20% | |
| Calcium | 19.5mg | 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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