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Ingredientes
- 1 c. dry lentils
- 2 tbsp. minced fresh parsley
- 1 lg. onion, minced fine
- Dash grnd red pepper
- 3 c. beef stock
- 3 tbsp. butter
- 3 c. tomato juice
- Salt and pepper to taste
- Additional stock Or possibly
- Tomato juice (optional)
Direcciones
- Combine lentils, stock, and parsley in saucepan. Cover and cook till lentils are tender, about 30 min. Heat butter and saute/fry onion till tender.
- Combine with lentils, stock, tomato juice, and red pepper. Cover and simmer 30 min. If too thick, thin with stock or possibly juice. Adjust seasonings to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 519g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 85 | 26% |
| Total Fat 9.61g | 12% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1345mg | 56% |
| Potassium 1043mg | 30% |
| Total Carbs 42.02g | 11% |
| Dietary Fiber 17.2g | 57% |
| Sugars 9.29g | 6% |
| Protein 16.99g | 27% |
