SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.4
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 436.8 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 16.7 g
  • Protein: 17.7 g

View full nutritional breakdown of Simple Italian-Style Lentils calories by ingredient
Report Inappropriate Recipe

Simple Italian-Style Lentils

Submitted by: DAMIENDUCKS

Introduction

This is a fun dish to make becuase it changes drastically from day to day...fresh, it's a brothy soup, after one day, more of a thick stew, and on the third day (if it makes it that far) it's more of a pilaf than anything...all thanks to those thirsty little lentils and their ability to slurp up liquid almost indefinitely. And did I mention it's super easy to put together? This is a fun dish to make becuase it changes drastically from day to day...fresh, it's a brothy soup, after one day, more of a thick stew, and on the third day (if it makes it that far) it's more of a pilaf than anything...all thanks to those thirsty little lentils and their ability to slurp up liquid almost indefinitely. And did I mention it's super easy to put together?
Number of Servings: 4

Ingredients

    1 c. uncooked French green lentils (or black or brown lentils--if using red, cut cooking time by half or you'll have mush)
    3 c. vegetable broth (or use beef broth--I wouldn't use chicken broth though)
    5 c. water
    2 sprigs fresh thyme (or a good pinch dried)
    1 bay leaf
    pinch of salt
    black pepper to taste
    2 medium carrots, cut into 1/2" dice
    1 celery rib, finely chopped
    1/2 c. short grain rice
    2 T. olive oil
    1 medium onion, chopped
    3 cloves garlic, minced
    1 c. chopped tomatoes (canned work fine, don't bother to drain)

Directions

Combine lentils, broth, water, thyme, bay leaf, salt, pepper, carrots, and celery in a soup pot. Bring to a boil, reduce heat to a simmer and cook 15 minutes, stirring occasionally.


After 15 mintues, add rice and stir well. Continue simmering another 15 minutes, till lentils and rice are both tender (but not at all mushy). Remove from heat when done.


While soup simmers, saute onions in olive oil over medium heat till soft, about 5 minutes. Add garlic and saute a minute more. Remove from heat and stir in tomatoes. Set aside till soup is done simmering.


When both soup and onion mixture are done, combine. Season to taste and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user DAMIENDUCKS.






Great Stories from around the Web


Rate This Recipe