Directions:
- Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
- Add the garlic about a minute before the vegetables are finished sautéing.
- Add the red lentils, and stir until mixed with the vegetables.
- Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
- Bring to a simmer over medium heat and reduce heat to medium low.
- Simmer until the lentils are tender, about 25 minutes.
- If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.37 Kcal (3983 kJ) | ||
| Calories from fat | 100.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 17% | |
|---|---|---|---|
| Sodium | 25002.21mg | 1042% | |
| Potassium | 1204.32mg | 26% | |
| Total Carbs | 166.54g | 56% | |
| Sugars | 8.82g | 35% | |
| Dietary Fiber | 24.24g | 97% | |
| Protein | 20.51g | 41% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 8.3mg | 46% | |
| Calcium | 130mg | 13% | |
| Amount Per 100 g | |||
| Calories | 221.92 Kcal (929 kJ) | ||
| Calories from fat | 23.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 17% | |
|---|---|---|---|
| Sodium | 5832.1mg | 1042% | |
| Potassium | 280.92mg | 26% | |
| Total Carbs | 38.85g | 56% | |
| Sugars | 2.06g | 35% | |
| Dietary Fiber | 5.65g | 97% | |
| Protein | 4.78g | 41% | |
| Vitamin C | 4.3mg | 31% | |
| Iron | 1.9mg | 46% | |
| Calcium | 30.3mg | 13% | |
* 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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