Servings: 4
Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 4 clv garlic, sliced, lengthwise
- 1/2 tsp cumin seeds
- 1/2 c. green lentils
- 1/2 c. red lentils
- 1 sm dry chili, crushed
- 2 x carrot, diced
- 2 stalk celery, diced
- 2 x bay leaf
- Â Â salt
- Â Â freshly cracked pepper
- 1 Tbsp. red white vinegar
- 6 c. stock, vegetable
Directions
- In a saucepan, saute/fry onions in extra virgin olive oil on medium heat till golden brown.
- Add in the sliced garlic and cumin seed and continue to cook for a further 2 to 3 min or possibly till garlic is golden brown.
- Add in remaining ingredients, except the vinegar, and bring to a boil. Cover and reduce heat to low. Simmer, covered, for 30 min.
- Uncover and simmer for a further 10 to 15 min or possibly till lentils are tender. Adjust seasoning and add in the vinegar.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 498g | |
Recipe makes 4 servings | |
Calories 319 | |
Calories from Fat 97 | 30% |
Total Fat 11.0g | 14% |
Saturated Fat 1.56g | 6% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1450mg | 60% |
Potassium 671mg | 19% |
Total Carbs 42.79g | 11% |
Dietary Fiber 16.9g | 56% |
Sugars 7.64g | 5% |
Protein 13.52g | 22% |
Advertisement
Advertisement