Italian Red Lentils
- Number of Servings: 6
Ingredients
1 1/2 cups dry red lentils2 medium onions; one chopped fine, the other quartered2 medium carrots; one chopped fine, the other quartered1 bay leaf1 Tbsp extra virgin olive oil1/3 cup tomato sauce4 chopped fresh sage leaves (or 1 tsp dry)1/2 tsp celery seedsalt and pepper to taste
Bring 2 cups of water to a boil and add quartered onion and carrot and bay leaf. Simmer until reduced by half.
Cover lentils with water. Bring to a boil, then reduce to simmer. Add onion/carrot broth as needed, discarding bay leaf, onion and carrot. Lentils should be soft but not mushy. About 30-40 minutes.
In a deep saucepan saute the chopped onion and carrot in the olive oil until onion is translucent. Sprinkle celery seed and saute another minute until very fragrant. Add tomato sauce and sage, salt and pepper to taste. Reduce heat to low and simmer, adding a little broth if there's any left, water if not, to prevent sticking.
When onions and carrots are very tender and lentils are tender, combine. Adjust seasoning as necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
Cover lentils with water. Bring to a boil, then reduce to simmer. Add onion/carrot broth as needed, discarding bay leaf, onion and carrot. Lentils should be soft but not mushy. About 30-40 minutes.
In a deep saucepan saute the chopped onion and carrot in the olive oil until onion is translucent. Sprinkle celery seed and saute another minute until very fragrant. Add tomato sauce and sage, salt and pepper to taste. Reduce heat to low and simmer, adding a little broth if there's any left, water if not, to prevent sticking.
When onions and carrots are very tender and lentils are tender, combine. Adjust seasoning as necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 194.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 46.8 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 13.3 g
- Protein: 9.6 g
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