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Ingredientes
- 1 1/2 c. raw lentils
- 3 c. water, boiling
- 1 bay leaf
- 4 carrots
- 1 stick celery
- 1 sm. cucumber
- 1 red pepper
- 1 sm. onion
- 2/3 c. extra virgin olive oil
- 1 lemon
- Pepper
- Crushed garlic
- 3 teaspoon minced parsley
Direcciones
- Rinse lentils, then boil with bay leaf, according to package. Mix extra virgin olive oil with juice from lemon. Drain lentils and add in olive and lemon to hot lentils. Add in crushed garlic and 2 tsp. minced parsley. Then pepper. Scrape carrots, then grate or possibly chop; chop onion. Chop celery, cucumber, and red pepper into pcs the size of your littlest fingernail. When ready to serve, mix vegetables into lentils. Sprinkle rest of parsley on top for decoration. Serve with cornbread, whole wheat bread, rice cakes, and cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 164 | 53% |
| Total Fat 18.58g | 23% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 511mg | 15% |
| Total Carbs 27.01g | 7% |
| Dietary Fiber 12.6g | 42% |
| Sugars 3.25g | 2% |
| Protein 9.98g | 16% |
