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Ingredientes
- 2 small carrots, peeled and sliced
- 1 celery rib, sliced
- 1 small yellow onion, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 (14.5 ounce) can diced tomatoes (I like to use fire-roasted tomatoes)
- 1 ½ cups lentils, picked over and rinsed
- ½ cup basmati brown rice (optional)
- 6 cups water, vegetable, or less-sodium chicken stock
- 1 dried bay leaf
- 1 teaspoon salt, more to taste
- ½ teaspoon freshly ground black pepper, more to taste
- 2-3 teaspoons balsamic vinegar
- Garnish: fresh minced parsley or cilantro
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2236g | |
| Calories 1727 | |
| Calories from Fat 279 | 16% |
| Total Fat 31.64g | 40% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2774mg | 116% |
| Potassium 3754mg | 107% |
| Total Carbs 277.71g | 74% |
| Dietary Fiber 96.5g | 322% |
| Sugars 20.06g | 13% |
| Protein 84.96g | 136% |
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