1. In a 6- to 8-quart Dutch oven cook onion, carrot, and garlic in hot oil about 10 minutes or until tender.
2. Add broth and lentils to onion mixture. Bring to boiling; reduce heat. Cover and simmer about 30 minutes or until lentils are tender.
3. Stir in tomato, parsley, lemon juice, cumin, and fennel seeds. If desired, season to taste with kosher salt and pepper. Ladle into bowls.
*Note: To toast seeds, heat a small skillet over medium heat. Add seeds. Cook about 2 minutes or until toasted and aromatic, shaking skillet frequently. Place toasted seeds in a spice grinder and process until finely ground
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 21 (40%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 543.2mg||19 %|
|Potassium 299.2mg||8 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 3.8g|
|Protein 3.6g||5 %|
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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: 53
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