Nutrition Facts
Serving Size
½ of recipe
Calories
283
Total Fat
6.5 g
Saturated Fat
2 g
Sodium
996 mg
Total Carbohydrate
37 g
Dietary Fiber
17 g
Protein
20.5 g
Servings and Times
Servings
4
Tip: Portion leftovers into individual containers and save for tomorrow’s lunch or freeze.
Ingredients and Preparation
Ingredients
Measures
Olive oil
1 tablespoon
Medium onion, chopped
1
Celery stalks, sliced
2
Medium carrots, sliced
2
Garlic cloves, minced
2
Vegetable stock or broth
3 cups (24 ounces)
Water
2 cups
Dried lentils, washed
1 cup
Reduced-sodium diced tomatoes, undrained
1 (14.5-ounce) can
Parsley, finely chopped
2 tablespoons
Dried marjoram
1 teaspoon
Dried thyme
½ teaspoon
Salt
½ teaspoon
Pepper to taste
Grated Parmesan cheese
4 tablespoons
Directions
- Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onions, celery, carrots, and garlic, and sauté for 6-7 minutes.
- Add vegetable stock, water, lentils, tomatoes, and herbs, and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes.
- Add ¼ teaspoon salt and pepper to taste.
- Serve and top with Parmesan cheese.