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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 red onion, diced
- 2 anchovies
- 1 medium carrot, diced
- 1 rib celery, diced
- 3 cloves garlic, finely diced
- 1 3 inch sprig rosemary
- 3 sprigs fresh thyme
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh oregano
- 1 cup diced summer tomatoes (or canned)
- 1 15 ounce can organic lentils or 2 cups cooked lentils
- 1 teaspoon Dijon or stone ground mustard (optional)
- Squeeze of lemon juice
- Drizzle of extra virgin olive oil
- Sea salt and freshly cracked black pepper to taste
View Full Recipe at Karista's Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 779g | |
| Calories 1657 | |
| Calories from Fat 282 | 17% |
| Total Fat 31.89g | 40% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 171mg | 7% |
| Potassium 4174mg | 119% |
| Total Carbs 249.75g | 67% |
| Dietary Fiber 116.8g | 389% |
| Sugars 24.77g | 17% |
| Protein 97.28g | 156% |
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