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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
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Lentils with White Wine, Herbs and Tomatoes

Submitted by: COPPERHEAD71
Lentils with White Wine, Herbs and Tomatoes

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

    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.






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Member Ratings For This Recipe

  • WOW! We use recipes from here weekly and this is one of THE BEST soups we have found! - 5/31/12

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  • This was great! I loved the lime, I even grated some lime zest into the pot while it simmered. - 10/6/10

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  • Yum! I agree that the lime is essential - it really makes the dish. Also, I like my lentils a little softer, so next time I will simmer it longer. - 7/22/10

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