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Ingredientes
- 2 tbsp. extra virgin olive oil
- 1 c. sliced onions
- 1 clove garlic, chopped
- 2 tbsp. Worcestershire sauce
- 2 tbsp. minced parsley
- Lemon peel
- 4 c. water
- 1 c. lentils
- 14 1/2 ounce. can tomatoes
- 1 c. sliced carrots
- 1 tbsp. (scant) lemon juice
- 1/2 c. sliced celery
Direcciones
- Heat oil and add in onion and garlic; stir 2 min. Add in all ingredients but carrots and lemon. Cook 1 1/2 hrs or possibly till beans are tender. Add in carrots and lemon juice and cook 15 min. garnish with parsley and lemon peel. Serves 6. For chili taste, add in 1 Tbsp. chili pwdr, 1/4 tsp. cumin and salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 66 | 25% |
| Total Fat 7.45g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 787mg | 22% |
| Total Carbs 38.2g | 10% |
| Dietary Fiber 16.6g | 55% |
| Sugars 5.63g | 4% |
| Protein 13.48g | 22% |
