Prepare lentils: Place dry lentils in a large stockpot, and then cover the lentils with 4-6"
water. Simmer over medium-high heat for 30 minutes or until lentils are slightly tender.
Cover pot as needed. Drain any excess water off lentils; most if not all will be absorbed.
Slice red onions into ?" rings. Slice poblano peppers into ?" rings. Dice carrots and
celery. Mince garlic.
Grill red onions and poblano peppers, char on both sides. Remove from grill and dice
grilled onions and grilled peppers. (Alternatively, you may oven roast onions and poblano
In a stock pot, heat oil over medium heat. saute carrots, celery, and garlic for 4-5
Add vegetable broth, cooked lentils, grilled onions, grilled poblano peppers, and all herbs
and spices. Simmer for 25-30 minutes or until lentils become soft and begin to
breakdown thickening the liquid.
Remove from heat and chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1813g)|
|Recipe Makes: 4|
|Calories from Fat: 38 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 6989mg||241 %|
|Potassium 696.3mg||18 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 18.2g||73 %|
|Sugars, other 42.9g|
|Protein 15.4g||22 %|
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: 337
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