Lentils
- Total Time
- 40 minutes
- Rating
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Ingredients
- 2cups lentils
- 4cups water
- Salt to taste
- 2whole cloves
- 1small onion
- 1bay leaf
- 1tablespoon chopped fresh marjoram or ½ teaspoon dried
- 1tablespoon olive oil
- 1leek, finely chopped
- ¾cup finely chopped onions
- 1teaspoon finely chopped garlic
- 1cup crushed tomatoes
- Freshly ground pepper to taste
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
427 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 75 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 26 grams protein; 1095 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the lentils and discard any foreign particles. Rinse the lentils well. Drain.
- Step 2
Put the lentils in a saucepan and add the water and salt. Bring to a boil. Stick the cloves into the onion and add to the saucepan with the bay leaf and marjoram. Cover and let simmer for 20 minutes.
- Step 3
Meanwhile, heat the oil in a saucepan and add the leek, chopped onions and garlic. Cook, stirring, about 5 minutes. Do not brown.
- Step 4
Add the tomatoes, salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
- Step 5
When the lentils are tender, drain. Add them to the leek mixture and bring to a boil. Add the parsley and serve.
Private Notes