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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 4 clv garlic, sliced, lengthwise
- 1/2 tsp cumin seeds
- 1/2 c. green lentils
- 1/2 c. red lentils
- 1 sm dry chili, crushed
- 2 x carrot, diced
- 2 stalk celery, diced
- 2 x bay leaf
- Â Â salt
- Â Â freshly cracked pepper
- 1 Tbsp. red white vinegar
- 6 c. stock, vegetable
Direcciones
- In a saucepan, saute/fry onions in extra virgin olive oil on medium heat till golden brown.
- Add in the sliced garlic and cumin seed and continue to cook for a further 2 to 3 min or possibly till garlic is golden brown.
- Add in remaining ingredients, except the vinegar, and bring to a boil. Cover and reduce heat to low. Simmer, covered, for 30 min.
- Uncover and simmer for a further 10 to 15 min or possibly till lentils are tender. Adjust seasoning and add in the vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 97 | 30% |
| Total Fat 11.0g | 14% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1450mg | 60% |
| Potassium 671mg | 19% |
| Total Carbs 42.79g | 11% |
| Dietary Fiber 16.9g | 56% |
| Sugars 7.64g | 5% |
| Protein 13.52g | 22% |
