Lentils with White Wine, Herbs and Tomatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 176.1
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 993.3 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 7.6 g
- Protein: 8.1 g
View full nutritional breakdown of Lentils with White Wine, Herbs and Tomatoes calories by ingredient
Introduction
This recipe comes courtesy of "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. I substituted vegetable broth for the chicken broth that was called for in her recipe to make this vegetarian for my college-aged daughter. I was surprised at how great this dish is -- even my son (Mr. Meat and Potatoes) loved it. Serve topped with a dollop of fat free sour cream, a sprinkling of chopped cilantro, and a squeeze of fresh lime juice. Goes great with a side salad and some fresh warm baguette. This recipe comes courtesy of "Lunch in Paris: A Love Story with Recipes" by Elizabeth Bard. I substituted vegetable broth for the chicken broth that was called for in her recipe to make this vegetarian for my college-aged daughter. I was surprised at how great this dish is -- even my son (Mr. Meat and Potatoes) loved it. Serve topped with a dollop of fat free sour cream, a sprinkling of chopped cilantro, and a squeeze of fresh lime juice. Goes great with a side salad and some fresh warm baguette.Number of Servings: 6
Ingredients
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2 tbsp extra virgin olive oil
1 carrot roughly chopped
1 medium onion roughly chopped
2 1/2 cups dried Puy lentils (I wasn't able to find Puy lentils so used regular dried lentils and the dish was excellent)
6 cups vegetable broth
1 16 oz can whole tomatoes, drained and chopped
1 cup dry white wine
1/3 cup chopped flat leaf (Italian) parsley
1 bay leaf
Fresh ground black pepper to taste
Directions
In a large stockpot, heat the oil over medium heat. Add the onions and carrot and saute for 5-10 minues until the onion is translucent. Add the lentils and stir to coat with the oil. Add the broth, tomatoes, wine, parsley, bay leaf, and a good grinding of pepper. Leave to simmer over a low heat with the cover ajar until the lentils are tender and most of the liquid has been absorbed (about 1 hour). Serve in shallow bowls with a dollop of sour cream, a sprinkling of cilantro, and (essential!) half a lime for squeezing (not included in the nutritional breakdown). Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user CCEARLS.
Number of Servings: 6
Recipe submitted by SparkPeople user CCEARLS.
Member Ratings For This Recipe
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AMANDA_29302
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EANDIE
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KERRYFINE