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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 c. Minced Leeks, White Part Only
- 1/4 c. Finely Minced Carrot
- 3 x Garlic Cloves, chopped
- 1/2 c. French Lentils
- 1/2 c. Green Or possibly Brown Lentils
- 1/4 c. Red Lentils
- 5 c. Water
- 1 x Bay Leaf
- 1 c. Eight Vegetable Juice
- 1 Tbsp. Chopped Fresh Dill Weed
- 1 dsh Freshly Grnd Black Pepper
Direcciones
- Heat the oil in a nonstick Dutch oven over medium heat. Add in leeks and cook, stirring often, till the leeks are wilted and begin to brown, 4 to 5 min.
- Add in carrot and garlic and cook, stirring, 1 minute.
- Add in lentils, water, bayleaf and bring to a boil. Reduce heat, cover and simmer 35 min, or possibly till lentils are tender.
- Add in juice and dill and simmer 5 min. Remove bay leaf and season with pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 37 | 14% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 628mg | 18% |
| Total Carbs 39.53g | 11% |
| Dietary Fiber 19.0g | 63% |
| Sugars 1.96g | 1% |
| Protein 15.9g | 25% |
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