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Ingredients
- 1 1/2 c. raw lentils
- 3 c. water, boiling
- 1 bay leaf
- 4 carrots
- 1 stick celery
- 1 sm. cucumber
- 1 red pepper
- 1 sm. onion
- 2/3 c. extra virgin olive oil
- 1 lemon
- Pepper
- Crushed garlic
- 3 teaspoon minced parsley
Directions
- Rinse lentils, then boil with bay leaf, according to package. Mix extra virgin olive oil with juice from lemon. Drain lentils and add in olive and lemon to hot lentils. Add in crushed garlic and 2 tsp. minced parsley. Then pepper. Scrape carrots, then grate or possibly chop; chop onion. Chop celery, cucumber, and red pepper into pcs the size of your littlest fingernail. When ready to serve, mix vegetables into lentils. Sprinkle rest of parsley on top for decoration. Serve with cornbread, whole wheat bread, rice cakes, and cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1712g | |
| Calories 2480 | |
| Calories from Fat 1314 | 53% |
| Total Fat 148.64g | 186% |
| Saturated Fat 20.63g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 4088mg | 117% |
| Total Carbs 216.1g | 58% |
| Dietary Fiber 100.5g | 335% |
| Sugars 25.98g | 17% |
| Protein 79.82g | 128% |
