Directions:
- In a large saucepan, saute the parsnip, potato, onions, leek, carrot and celery in oil for 3 minutes. Add the broth, tomatoes, lentils, wine, Worcestershire sauce and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
- Just before serving, discard bay leaf; stir in cilantro. Yield: 3 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.79 Kcal (736 kJ) | ||
| Calories from fat | 30.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 5% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 293.61mg | 12% | |
| Potassium | 623.28mg | 13% | |
| Total Carbs | 26.24g | 9% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 9.43g | 38% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 25.5mg | 43% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.2mg | 18% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.54 Kcal (371 kJ) | ||
| Calories from fat | 15.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 5% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 147.89mg | 12% | |
| Potassium | 313.95mg | 13% | |
| Total Carbs | 13.22g | 9% | |
| Sugars | 2.63g | 21% | |
| Dietary Fiber | 4.75g | 38% | |
| Protein | 3.71g | 15% | |
| Vitamin C | 12.8mg | 43% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.6mg | 18% | |
| Calcium | 25.8mg | 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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