Place the olive oil into a large 6 quart Dutch oven and set over medium heat. Once hot, add onion, carrot, celery and salt.
Sweat until onions are translucent, approximately 6 to 7 minutes.
Add the lentils, tomatoes, water and stir to combine.
Increase the heat to high and bring to just a boil.
Reduce heat to low, cover and cook at a low simmer until lentils are tender, approximately 30 to 40 minutes. Serve immediately.
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 55 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 609.2mg||21 %|
|Potassium 724.9mg||19 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 27.4g|
|Protein 12.5g||18 %|
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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: 263
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