Directions:
- Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes.
- Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.
- Add broth, tomato sauce, vinegar, mustard, agave nectar, and lentils, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 30 minutes. Lentil cooking times vary. If necessary, add an additional 1/4 cup water and simmer for 5 minutes longer if lentils are not tender. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.58 Kcal (1585 kJ) | ||
| Calories from fat | 34.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Sodium | 636.43mg | 27% | |
| Potassium | 626.34mg | 13% | |
| Total Carbs | 73.74g | 25% | |
| Sugars | 38.32g | 153% | |
| Dietary Fiber | 16.45g | 66% | |
| Protein | 14.17g | 28% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 4.5mg | 25% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 181.24 Kcal (759 kJ) | ||
| Calories from fat | 16.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 6% | |
|---|---|---|---|
| Sodium | 304.68mg | 27% | |
| Potassium | 299.85mg | 13% | |
| Total Carbs | 35.3g | 25% | |
| Sugars | 18.34g | 153% | |
| Dietary Fiber | 7.87g | 66% | |
| Protein | 6.78g | 28% | |
| Vitamin C | 3mg | 11% | |
| Iron | 2.1mg | 25% | |
| Calcium | 30.6mg | 6% | |
* 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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