Soak lentils for 2 hours in plenty of water. Peel and finely chop onions. Rinse vegetables. Peel and finely dice carrot and celery root. Cut leek into thin rings and dice the potato. Heat the oil in a wide saucepan over medium heat. Sauté the vegetables with the brown sugar until soft. Stir in the tomato paste. Deglaze with the red wine and let simmer briefly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 4|
|Calories from Fat: 53 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 209.4mg||7 %|
|Potassium 469mg||12 %|
|Total Carbohydrate 40.5g||12 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 37.2g|
|Protein 5.4g||8 %|
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.
Calories per serving: 232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!