| |
| INGREDIENTS |
| 1 tsp |
olive oil |
| ½ c |
finely chopped onion |
| ¼ c |
finely chopped carrots |
| ¼ c |
finely chopped celery |
| 1 |
garlic clove, minced |
| 14.5 oz |
can low-sodium, fat free chicken or vegetable broth |
| ¾ c |
canned lentils, rinsed and drained well
|
|
|
|
| RECIPE |
- Heat oil over medium sauce pan, add onion, carrots, celery and garlic, season with salt and pepper if desired and sauté until softened.
- Add broth and bring to a boil, simmer for about 5 minutes to bring flavors together.
- Add lentils and continue to cook gently for an additional 3-5 minutes and let thicken slightly. Correct seasoning and enjoy!
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 cups
NUMBER OF SERVINGS:
1
|
|
|
| NUTRITION FACTS |
| |
| Calories |
310 |
|
| Total Fat |
7 |
g |
|
| Saturated Fat |
2 |
g |
|
|
|
| Sodium |
510 mg |
|
| Total Carbohydrates |
39 g |
|
| Fiber |
17 g |
|
| Protein |
22 g |
|
|
|
