Directions:
- Heat the oil in a medium saucepan over a medium-low heat.
- Add the shallots, garlic, carrot and celery and sautee gently until extremely soft.
- Add the chopped tomatoes, and cook briskly until they are reduced to a thick puree.
- Mix in the red wine and cook down to a puree.
- Rinse the lentils and add to the puree along with 400ml of water.
- Bring to the boil before reducing to a simmer.
- Cook for 20-25 minutes or until the lentils are tender, but still holding their shape.
- Season to taste with the salt and pepper and stir in the parsley just before serving.
- These are good with grilled or roast meats.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.63 Kcal (1380 kJ) | ||
| Calories from fat | 95.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.56g | 16% | |
|---|---|---|---|
| Sodium | 45.46mg | 2% | |
| Potassium | 829.55mg | 18% | |
| Total Carbs | 38.91g | 13% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 9.16g | 37% | |
| Protein | 14.78g | 30% | |
| Vitamin C | 22.2mg | 37% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 600.9mg | 3338% | |
| Calcium | 48.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 138.63 Kcal (580 kJ) | ||
| Calories from fat | 39.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 16% | |
|---|---|---|---|
| Sodium | 19.12mg | 2% | |
| Potassium | 348.87mg | 18% | |
| Total Carbs | 16.37g | 13% | |
| Sugars | 4.01g | 38% | |
| Dietary Fiber | 3.85g | 37% | |
| Protein | 6.21g | 30% | |
| Vitamin C | 9.3mg | 37% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 252.7mg | 3338% | |
| Calcium | 20.3mg | 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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