Directions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the carrots, celery, onion, 1 tsp salt, and 1/4 tsp pepper.
- Cook until onion is translucent, about 5 minutes.
- Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2-3 minutes longer.
- Add tomatoes with their liquid, breaking them up with a large spoon.
- Add water and lentils, and bring to a boil.
- Reduce heat, and simmer, partially covered, until lentils are tender about 30 minutes.
- Just before serving stir in vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.24 Kcal (1069 kJ) | ||
| Calories from fat | 51.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Sodium | 66.84mg | 3% | |
| Potassium | 753.12mg | 16% | |
| Total Carbs | 37.66g | 13% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 17.58g | 70% | |
| Protein | 13.7g | 27% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 4mg | 22% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 62.57 Kcal (262 kJ) | ||
| Calories from fat | 12.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.41g | 9% | |
|---|---|---|---|
| Sodium | 16.39mg | 3% | |
| Potassium | 184.63mg | 16% | |
| Total Carbs | 9.23g | 13% | |
| Sugars | 1.28g | 21% | |
| Dietary Fiber | 4.31g | 70% | |
| Protein | 3.36g | 27% | |
| Vitamin C | 2.2mg | 15% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1mg | 22% | |
| Calcium | 22mg | 9% | |
* 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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