Directions:
- In medium saucepan,heat 2 Tbs. olive oil over medium heat. Cook 1-1/2 c chopped onion until soft,about 4 mins.
- Add 1 c lentils and 4 c chicken broth and bring to boil;reduce to a simmer and cook till lentils are soft,about 25 mins.
- In a mini-chop,puree 1 c packed cilantro leaves,1/4 c olive oil and 1/8 tsp salt;set aside. In food processor,puree half the lentil mixture until almost smooth;return to pan and add 5 Tsp fresh lemon juice. Drizzle each serving with some of the cilantro puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* 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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