Directions:
- Preheat oven to 350 degrees F.
- In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
- Cover casserole.
- Bake until lentils are tender, about 2 hours. Remove bay leaves.
- Serve hot with a tossed salad and hot crusty bread.
- Yield: 10 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.68 Kcal (1627 kJ) | ||
| Calories from fat | 8.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 2% | |
|---|---|---|---|
| Sodium | 540.6mg | 23% | |
| Potassium | 1308.58mg | 28% | |
| Total Carbs | 68.82g | 23% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 33.15g | 133% | |
| Protein | 26.68g | 53% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 7.8mg | 44% | |
| Calcium | 127.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 80.83 Kcal (338 kJ) | ||
| Calories from fat | 1.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 2% | |
|---|---|---|---|
| Sodium | 112.42mg | 23% | |
| Potassium | 272.13mg | 28% | |
| Total Carbs | 14.31g | 23% | |
| Sugars | 1.51g | 29% | |
| Dietary Fiber | 6.89g | 133% | |
| Protein | 5.55g | 53% | |
| Vitamin C | 2.3mg | 18% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 1.6mg | 44% | |
| Calcium | 26.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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