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Lentils & Carrots with Marjoram

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Submitted by skeeter

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
LARGE LARGE ONIONS
chopped
1 5
TEASPOON ML MARJORAM
dried, crushed *
2 2
LARGE LARGE CARROTS
sliced into rounds
2 2
LARGE LARGE GARLIC CLOVES
minced *
2 473
CUPS ML CHICKEN BROTH
or more
1 1
X X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML LENTILS
dried

Directions

Heat oil in heavy medium saucepan over medium heat.

Add onion and sauté until soft, about 8 minutes.

Add carrots and garlic and stir 2 minutes.

Add lentils, then 2 cups of broth.

Cover and simmer until lentils are just tender and broth is absorbed, uncovering at end if necessary to evaporate liquid, or adding more broth if too dry, 45 minutesto 1 hour.

Mix in marjoram.

Season to taste with salt and pepper and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 199 26% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 134mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 11g 43%
Sugars g
Protein 22g
Vitamin A 81% Vitamin C 8%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 
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