| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Beans/peas/, Eat-lf mail, Low fat | 4 | servings |
INGREDIENTS
| 1 | md | Onion; Chopped |
| 3 | Stalks Celery; Sliced | |
| 2 | md | Carrots; Thin Slice |
| 1 | tb | Olive Oil; Note 1 |
| 1 | c | Dried Lentils; Rinsed |
| 4 | c | Water |
| 1 | ts | Dried Rosemary; Or 1 Tbsp Minced Fresh Rosemary |
| 1 | Bay Leaf | |
| 1 | ts | Red Wine Vinegar |
| Salt And Pepper; To Taste |
INSTRUCTIONS
Dairy Free Note 1: Original recipe used 2 Tbsp olive oil In a large pot, heat oil over med heat. Add onion, celery and carrots and cook stirring often, until beginning to soften, about 5 min. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, about 25 min. Discard bay leaf. Season with salt and pepper. This didn't require much prep time if you use a food processor. The flavor was very good and it was filling. NOTES : Cal 219.7 Total Fat 4.1g Sat Fat 0.6g Carb 33.7g Fib 16.7g Pro 14.4g Sod 184mg CFF 15.9% Recipe by: Vegetarian Times, Dec 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 13, 1999, converted by MM_Buster v2.0l.
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