Lentils with Carrots, Onions and Celery
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 68.1
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 310.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 3.4 g
- Protein: 3.4 g
View full nutritional breakdown of Lentils with Carrots, Onions and Celery calories by ingredient
Introduction
Lentils boiled with sweated down vegetables Lentils boiled with sweated down vegetablesNumber of Servings: 8
Ingredients
-
1/2 lb dry lentils, washed to remove dirt
1 c onions diced small
1 c carrots diced
1 large stalk celery sliced fine
Water- 3 cups
Salt, pepper and onion powder to taste
Tips
Dice vegetables before you start.
Lentils do not need to be soaked before cooking.
Other herbs and spices such as cumin and thyme work well in this recipe.
Directions
Heat medium dutch oven over medium high heat
Add onions to pot, sweat down until clear.
Add celery and carrots, saute with onions ~5 minutes.
Add lentils and water to pot, stir to combine. Add onion powder and pepper to taste. Bring to a boil. Put lid on pot and reduce to a simmer. Cook 20-45 minutes until lentils are tender. Correct seasoning to taste including salt. Remove from heat and serve warm or chilled.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CYPRESSDANCE.
Add onions to pot, sweat down until clear.
Add celery and carrots, saute with onions ~5 minutes.
Add lentils and water to pot, stir to combine. Add onion powder and pepper to taste. Bring to a boil. Put lid on pot and reduce to a simmer. Cook 20-45 minutes until lentils are tender. Correct seasoning to taste including salt. Remove from heat and serve warm or chilled.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CYPRESSDANCE.