Lentils and Leeks
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INGREDIENTS
- 2 lg Carrots, peeled and sliced
- 2 lb Leeks, well rinsed and
- 1 1/4 ts Salt
- 1 ts Sugar
- Black Pepper ; freshly ground
- 1 c Green lentils
- 1/4 c olive oil
- 2 1/2 c Water
- 1 tb Tomato paste
INSTRUCTIONS
In a large saucepan toss the leek and carrot slices with the olive oil. Cook over medium heat for 5 minutes, until the vegetables are lightly browned, then stir in the remaining ingredients. Cover the pan and simmer the mixture for 1 hour, until the lentils are tender and most of the liquid has been absorbed. To keep the leek slices intact, do not stir. Serve hot. Yield: 4 to 6 servings NOTES : (Recipes courtesy of Darra Goldstein, The Vegetarian Hearth) Recipe by: Cooking LIve Show #CL8793 Posted to MC-Recipe Digest V1 #370, by Angele Freeman
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1510g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 487 | ||
| Calories from Fat: 133 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.8g | 20 % | |
| Saturated Fat 2.1g | 11 % | |
| Monounsaturated Fat 10.1g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 405.1mg | 14 % | |
| Potassium 1423.7mg | 37 % | |
| Total Carbohydrate 71.8g | 21 % | |
| Dietary Fiber 21.7g | 87 % | |
| Sugars, other 50.1g | ||
| Protein 23.2g | 33 % | |
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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. |
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Calories per serving: 487
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