Add all of the broth to a large sauce pan and reduce down to one half.
Rinse lentils and rice; set aside. In a large sauce pan, carmelize onion and ham in olive oil. Add garlic and balsamic vinegar once camelized.
Stir in reduced broth, lentils, rice, onion mixture, crushed tomatoes, worchestershire sauce, thyme, pepper, cumin and bay leaf.
Bring to a boil; reduce heat. cover and simmer for 15 minutes.
Add carrots and celery; and simmer until vegetable, rice and lentils are tender (~20 minutes.)
remove bay leaf and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1639g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 76 (10%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 34.8mg||11 %|
|Sodium 1266.1mg||44 %|
|Potassium 2205.7mg||58 %|
|Total Carbohydrate 135.7g||40 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 116.5g|
|Protein 33.3g||48 %|
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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: 734
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