1) heat the oil in a large frying pan and add the garlic, cooking for 30 seconds or so before adding the onion. Sauté gently for two mins
2) tip in the pepper, carrot, and celery and cook for a further 5 mins
3) add the lentils, bouillon powder , water and herbs to the pan and stir well. Allow the mixture to boil, uncovered for 10 mins
4) place the tomatoes and tomato purée in the pan, cover and reduce the heat, then simmer for a further 15-20 mins or until the stepwise thick and the lentils completely soft. Season with black pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (489g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 21 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 34.2mg||1 %|
|Potassium 1308mg||34 %|
|Total Carbohydrate 38.2g||11 %|
|Dietary Fiber 15.2g||61 %|
|Sugars, other 23g|
|Protein 12g||17 %|
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Calories per serving: 208
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