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Ingredientes
- 2 c. minced carrots
- 1 c. minced onion
- 1 c. sliced celery
- 2 tbsp. butter, melted
- 1 clove garlic, crushed
- 1 1/4 c. (1/2 lb.) dry lentils
- 2 quart. water
- 1 1/2 teaspoon salt
- 1 can (6 ounce.) tomato paste
- 1/4 teaspoon crushed dill weed or possibly tarragon
- 4 beef (or possibly chicken) bouillon cubes, if you like for extra flavor
Direcciones
- Saute/fry carrots, onions and celery in butter in large saucepan till tender. Add in garlic, lentils, water and salt. Simmer 2 hrs or possibly till lentils are tender. Add in bouillon cubes, tomato paste and dill weed; stir.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 698g | |
| Recipe makes 4 servings | |
| Calories 328 | |
| Calories from Fat 60 | 18% |
| Total Fat 6.78g | 8% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1330mg | 55% |
| Potassium 1272mg | 36% |
| Total Carbs 51.84g | 14% |
| Dietary Fiber 21.6g | 72% |
| Sugars 10.98g | 7% |
| Protein 17.66g | 28% |
