Directions:
- Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
- Meanwhile, place the canned tomatoes, including the juice, in the bowl of a food processor and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones.
- Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.
- Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 708.19 Kcal (2965 kJ) | ||
| Calories from fat | 82.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 14% | |
|---|---|---|---|
| Sodium | 19682.19mg | 820% | |
| Potassium | 676.22mg | 14% | |
| Total Carbs | 122.54g | 41% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 17.43g | 70% | |
| Protein | 13.71g | 27% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 4.3mg | 24% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 261 Kcal (1093 kJ) | ||
| Calories from fat | 30.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 14% | |
|---|---|---|---|
| Sodium | 7253.94mg | 820% | |
| Potassium | 249.22mg | 14% | |
| Total Carbs | 45.16g | 41% | |
| Sugars | 1.01g | 11% | |
| Dietary Fiber | 6.42g | 70% | |
| Protein | 5.05g | 27% | |
| Vitamin C | 2.7mg | 12% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.6mg | 24% | |
| Calcium | 22.1mg | 6% | |
* 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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