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Ingredientes
- 1 med red onion, minced
- 3 x lemon, juiced
- 1 Tbsp. lemon, zest
- 1 c. finely minced fresh parsley
- 1/2 tsp dry basil
- 1/2 tsp dry tarragon, (optional)
- 1 tsp black pepper
- 1/2 tsp salt
- 1 x bay leaf
- 6 c. vegetable stock
- 1/2 c. dry white wine, (optional)
- 2 c. cooked lentils
- 1 tsp brown sugar
Direcciones
- In a large soup pot, combine the onion, lemon juice, lemon zest, half of the parsley, basil, tarragon, pepper, salt, bay leaf, stock and wine. Bring to a boil; reduce heat and simmer 10 min.
- Add in lentils and sugar. Simmer another 5 min.
- Remove bay leaf and garnish with the remaining parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.89g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1146mg | 48% |
| Potassium 741mg | 21% |
| Total Carbs 46.98g | 13% |
| Dietary Fiber 20.8g | 69% |
| Sugars 5.51g | 4% |
| Protein 17.26g | 28% |
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