Directions:
- In a large nonstick saucepan, saute the carrots, onions and garlic in oil until tender. Stir in the broth, lentils, marjoram and sage. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until lentils are tender.
- Stir in the tomatoes, sherry or additional broth and parsley; heat through. Sprinkle with cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.07 Kcal (905 kJ) | ||
| Calories from fat | 43.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 6.28mg | 2% | |
| Sodium | 71.6mg | 3% | |
| Potassium | 553.79mg | 12% | |
| Total Carbs | 29.38g | 10% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 12.51g | 50% | |
| Protein | 11.45g | 23% | |
| Vitamin C | 11.8mg | 20% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.6mg | 20% | |
| Calcium | 123.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 149.76 Kcal (627 kJ) | ||
| Calories from fat | 29.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 7% | |
|---|---|---|---|
| Cholesterol | 4.35mg | 2% | |
| Sodium | 49.63mg | 3% | |
| Potassium | 383.85mg | 12% | |
| Total Carbs | 20.36g | 10% | |
| Sugars | 3.14g | 18% | |
| Dietary Fiber | 8.67g | 50% | |
| Protein | 7.94g | 23% | |
| Vitamin C | 8.2mg | 20% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 2.5mg | 20% | |
| Calcium | 85.4mg | 12% | |
* 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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