Directions:
- Blanch pearl onions in a 3- to 4-quart heavy saucepan of boiling water 1 minute, then drain and peel.
- Heat butter in dry cleaned saucepan over moderate heat until foam subsides, then cook onions, carrots, garlic, salt, pepper, thyme, and bay leaf, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
- Add lentils and water and bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Discard thyme and bay leaf. Transfer lentils to a serving dish using a slotted spoon. Sprinkle with parsley.
- Cooks' note: Lentils can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat, covered, stirring occasionally, 10 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.16 Kcal (926 kJ) | ||
| Calories from fat | 43.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 601.84mg | 25% | |
| Potassium | 546.16mg | 12% | |
| Total Carbs | 31.95g | 11% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 15.69g | 63% | |
| Protein | 12.95g | 26% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4mg | 22% | |
| Calcium | 57mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.5 Kcal (400 kJ) | ||
| Calories from fat | 18.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 7% | |
|---|---|---|---|
| Cholesterol | 4.94mg | 4% | |
| Sodium | 259.89mg | 25% | |
| Potassium | 235.84mg | 12% | |
| Total Carbs | 13.8g | 11% | |
| Sugars | 0.94g | 9% | |
| Dietary Fiber | 6.77g | 63% | |
| Protein | 5.59g | 26% | |
| Vitamin C | 2.8mg | 11% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.7mg | 22% | |
| Calcium | 24.6mg | 6% | |
* 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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