makes a large potful. delicious warm but good cold also. great leftover
heat 2 T oil in large heavy pot over medium heat and add onion, celery, carrots and bell pepper. reduce heat, season with salt and pepper, saute for about 5 minutes until wilted and starting to color. Add both paprikas and the cumin and briefly toast until fragrant. Combine water and vinegar and deglaze the pan. Once the liquid has bubbled away, add tomatoes, season again with salt and stir well. Cook until most of the tomato juice has reduced, approx 3 min.
Add 1/3 cup grapeseed oil, lentils, 2.5 quarts of water and NuStevia and cinnamon. Bring to simmer and cook until lentils are completely tender. 15-25 minutes minutes. Pulse with immersion blender to create creamy but still chunky texture. Add lemon juice, adjust seasonings, Delicious served with dollop of coconut milk but very good by itself also.
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 402 | ||
Calories from Fat: 88 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 83.5mg | 3 % | |
Potassium 1178.5mg | 31 % | |
Total Carbohydrate 60.6g | 18 % | |
Dietary Fiber 27.8g | 111 % | |
Sugars, other 32.8g | ||
Protein 21.2g | 30 % | |
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: 402
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