Rinse and soak lentils overnight in cold water. Drain.
Place in a pot with water to cover.
Add some rosemary and garlic cloves and bring to a boil; simmer for 15 minutes.
In the same pot, heat the olive oil and add more rosemary and garlic. Simmer briefly over low heat.
Add lentils, broth, salt, pepper and tomato paste. Stir.
Cook about 20 mintues or until lentils are tender and most of the liquid is absorbed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (512g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 108 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1895.9mg||65 %|
|Potassium 469.9mg||12 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 19.3g|
|Protein 10.3g||15 %|
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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: 271
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