Directions:
- Presoak lentil 2 hours and rinse.
- Bring to boil water and add lentil and cook vigorously for 10 minutes; drain and rinse.
- Bring to boil the 3 cups of water and reduce to medium and add the lentil; start to cook for 15 minutes add stock and cook further.
- In a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
- Add wine and deglaze pan; add tomatoes and lemon rind.
- Once tomatoes soften, combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.
- Note if you wish to make this vegan use the vegetable broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.48 Kcal (1245 kJ) | ||
| Calories from fat | 68.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 15.82mg | 5% | |
| Sodium | 899.31mg | 37% | |
| Potassium | 682.95mg | 15% | |
| Total Carbs | 44.45g | 15% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 14.25g | 57% | |
| Protein | 13.73g | 27% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.6mg | 26% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.91 Kcal (427 kJ) | ||
| Calories from fat | 23.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 12% | |
|---|---|---|---|
| Cholesterol | 5.42mg | 5% | |
| Sodium | 308.08mg | 37% | |
| Potassium | 233.96mg | 15% | |
| Total Carbs | 15.23g | 15% | |
| Sugars | 2.22g | 26% | |
| Dietary Fiber | 4.88g | 57% | |
| Protein | 4.7g | 27% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 1.6mg | 26% | |
| Calcium | 22.9mg | 7% | |
* 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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