Delicious Vegan Lentils with Carrots, Potatoes, Tomatoes, Onions, and Chili.
1. In a deep pot, sauté the garlic and onion in oil until it starts to color.
2. Add the remaining ingredients and bring to a boil.
3. Reduce to a simmer and cook until lentils are done, about 30 minutes.
4. Try serving with a garnish. I've done Gardein chick'n filets and pan seared peaches and thoroughly enjoyed both.
Add enough chili powder to make mildly spicy. I prefer less water such that the lentils are pasty rather than soupy.
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Serving Size: 1 Serving (398g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 354 | ||
Calories from Fat: 25 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.6mg | 2 % | |
Potassium 1247.1mg | 33 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 25.9g | 103 % | |
Sugars, other 36g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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