Herbed Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Olive Oil, 1 tbsp (devided) * Carrots, 1 medium, diced * Celery, 1 stalk, diced * Onions, 1/2 medium, diced * Garlic, 2 cloves, chopped * Lentils, 1/2 cup (dry) * Water, 2 cups (16 fl oz) * Fresh Sage, 5-7 leaves * Fresh Thyme, 5-10 springs * Fresh Rosemary, 1-2 springs * Salt, to taste * Freshly Ground Black Pepper, to taste * Fresh Lemon juice, 1 tbsp * White (Red) Wine Vinegar, 1/2 tbsp_______Optional: Cheese (Goat / Parmesan / Blue / Cheddar) to serve the dish with
Makes 2 1-heaping-cup servings.
1. Cut carrots, onions, celery and chop garlic.
2. Heat 1/2 tbsp olive oil in a medium pot, add the cut veges and saute over medium heat until softened for 5-7 minutes.
3. Add lentils, fresh herbs, salt and water and bring to a boil. Cover with lid and simmer at a low-medium heat for 30 minutes until lentils are soft.
4. Remove thyme and rosemary springs.
5. Transfer lentils to a bowl, add another 1/2 tbsp of oil, lemon juice and vinegar, season with freshly ground pepper and stir.
6. Serve warm. Sprinkle with cheese on top.
Number of Servings: 2
Recipe submitted by SparkPeople user IRONORCHID.
1. Cut carrots, onions, celery and chop garlic.
2. Heat 1/2 tbsp olive oil in a medium pot, add the cut veges and saute over medium heat until softened for 5-7 minutes.
3. Add lentils, fresh herbs, salt and water and bring to a boil. Cover with lid and simmer at a low-medium heat for 30 minutes until lentils are soft.
4. Remove thyme and rosemary springs.
5. Transfer lentils to a bowl, add another 1/2 tbsp of oil, lemon juice and vinegar, season with freshly ground pepper and stir.
6. Serve warm. Sprinkle with cheese on top.
Number of Servings: 2
Recipe submitted by SparkPeople user IRONORCHID.
Nutritional Info Amount Per Serving
- Calories: 165.7
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 374.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 6.9 g
- Protein: 6.0 g
Member Reviews
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MICHIMARA
Good low calorie vegetarian protein dish, simple to make. Had to use dried herbs since we had no fresh and omitted salt to make this even lower in sodium for us. Also had to use balsamic vinegar as we had no wine vinegar, but I don't think it made much difference. Will make this again. - 6/2/15