- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 142.4
- Total Fat: 4.7 g
- Cholesterol: 11.7 mg
- Sodium: 1,080.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.2 g
- Protein: 5.8 g
French lentils with celery, carrots and onionsSubmitted by: CEBAILEY1965
10 ounces diced onions (2 medium onions)
1.5 tablespoons unsalted butter
1 large carrot, cut diagonally into 1/8-inch-thick slices
2 large garlic cloves, minced
1 teaspoons salt
1/4 teaspoon black pepper
2 fresh thyme sprigs
1/2 Turkish or 1/4 California bay leaf
1 cups dried French green lentils (7 oz), rinsed
2 cups vegetable broth
1/2 cup water
1/8 cup chopped fresh flat-leaf parsley
Add lentils (French, green), broth and water, bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.
Serves four 1-cup servings. Dish tastes better if you let the lentils simmer for a longer period of time, up to 45 minutes.
For a splash of flavor, add 1/2 tablespoon red wine vinegar or one tablespoon Dijon mustard.
Substitute vegetable broth for water, chicken broth or stock or beef broth or stock.
Omit butter, render fat from two pieces of bacon before adding vegetables.
Adapted from Gourmet magazine, February 2005
Number of Servings: 4
Recipe submitted by SparkPeople user CEBAILEY1965.