Lentils with Summer Vegetables

A simple and tasty side dish made with lentils and chopped celery and zucchini.

60 minutes Prep: 20 minutes Cook: 40 minutes

374 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cups	lentils	rinsed, drained, any color
1	each	onion	chopped
2	each	carrots	chopped
2	each	celery	stalks, chopped
1	each	zucchini	quartered, sliced
1-1 1/2	teaspoon	savory	summer
1	x	black pepper	to taste
1	x	garlic	to taste
1	each	bay leaf
5	cups	water	or part broth

Directions

Put everything in a large pot, bring to a boil, reduce heat, cover and simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or maybe potatoes). Makes 4 reasonably sized servings.

NOTE: Use which ever vegetables you have on hand. Vary to suit yourself. Leeks are great in this. If you'd want this to be more soup-like, add more water and a can of tomatoes, pureed.

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Nutrition Facts

Serving Size 520g

Amount per Serving

Calories 374 3% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 61mg	3%
Total Carbohydrate 66.0g	22%
Dietary Fiber 32.0g	127%
Sugars 6.0g
Protein 26.0g	52%

Vitamin A	107%		Vitamin C	29%
Calcium	10%		Iron	43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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