Directions:
- In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
- Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender. Yield: about 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.65 Kcal (593 kJ) | ||
| Calories from fat | 17.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 3% | |
|---|---|---|---|
| Sodium | 662.08mg | 28% | |
| Potassium | 615.41mg | 13% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 9.32g | 37% | |
| Protein | 7.39g | 15% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 46.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.02 Kcal (188 kJ) | ||
| Calories from fat | 5.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 3% | |
|---|---|---|---|
| Sodium | 210.41mg | 28% | |
| Potassium | 195.58mg | 13% | |
| Total Carbs | 7g | 7% | |
| Sugars | 1.45g | 18% | |
| Dietary Fiber | 2.96g | 37% | |
| Protein | 2.35g | 15% | |
| Vitamin C | 8mg | 42% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 11% | |
| Calcium | 14.7mg | 5% | |
* 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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